Licence: Public Domain Mark
Credit: [Modern cookery, in all its branches / By Eliza Acton]. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
114/716 (page 56)
![TO KEEP FISII HOT FOR TABLE. Never leave it in the water after it is done, but if it cannot be sent to table as soon as it is ready to serve, lift it out, lay the fish-plate into a large and ^ ery hot dish, and set it across the fish-kettle; just dip a clean cloth into the boiling water, and spread it upon the fish, place a tin cover over it. and let it remain so until two or three minutes before it is wanted, then remove the cloth, and put the fish back into the kettle for an instant that it may be as hot as possible : drain, dish, and serve it immediately: the water should be kept boil- ing the whole time. TO BOIL A TURBOT. [In season all the year.] A fine turbot, in full season, and well served, is one of the most delicate and delicious fish that can be sent to table ; but it is generally an expen- sive dish, and its excellence so much depends on the manner in which it is dressed, that great care should be taken to prepare it properly. After it is emptied, wash the inside until it is perfectly cleansed, and rub lightly a little fine salt over the outside, as this will render less washing and handling necessary, by at once tak- ing off the slime; change the water several times, and when the fish is as clean as it is possible to render it, draw a sharp knife through the thickest part of the middle of the back nearly through to the bone.* Never cut off the Jins of a turbot when preparing it for table, and remember that it is the dark side of the fish in which the incision is to be made, to prevent the skin of the white side from cracking Dissolve in a well-cleaned turbot or common fish-kettle, in as much cold spring water as will cover the fish abundantly, salt, in the pro- portion of four ounces to the gallon; wipe the fish-plate with a clean cloth, lay the turbot upon it with the white side upwards, place it in the kettle, bring it slowly to boil, and clear off the scum thoroughly as it rises. Let the water only just simmer until the fish is done, then lift it out, drain, and slide it gently on to a very hot dish, with a hot napkin neatly arranged over the drainer. Send it immediately to table with rich lobster sauce and good plain melted butter. Fora simple dinner, anchovy or shrimp sauce is sometimes served with a small turbot. Should there be any cracks in the skin of the fish, * This is the common practice even of the best cc oks, hut is very unscientific nevertheless. When the incision is made really into the flesh the turbot should be cooked altogether on Liebeg’s plan, for which see ‘ The Best Mode of Boiling Fish,” in the preceding pages. Turbot.](https://iiif.wellcomecollection.org/image/b21534081_0114.jp2/full/800%2C/0/default.jpg)
