To Boil a Turbot

Ingredients

• 1 fine turbot
• 4 ounces salt
• cold spring water
• rich lobster sauce
• plain melted butter
• curled parsley
• lemon

Instructions

1. Empty the turbot and wash the inside until perfectly cleansed.
2. Rub the outside lightly with fine salt to remove the slime, then change the water several times until the fish is as clean as possible.
3. Draw a sharp knife through the thickest part of the middle of the back, nearly to the bone, on the dark side of the fish only; do not cut off the fins or crack the white side skin.
4. In a well-cleaned fish-kettle, dissolve salt in cold spring water at four ounces per gallon, enough to cover the fish abundantly.
5. Wipe the fish-plate with a clean cloth and lay the turbot upon it with the white side upwards.
6. Place the fish-plate in the kettle and bring slowly to boil.
7. Clear off the scum thoroughly as it rises.
8. Let the water only just simmer until the fish is done—15 to 20 minutes for a moderate-sized fish, 20 to 30 minutes for a large one; watch attentively.
9. Lift the fish out and drain it.
10. Slide it gently onto a very hot dish with a hot napkin neatly arranged over the drainer.
11. Send immediately to table with rich lobster sauce and good plain melted butter.
12. If there are cracks in the skin, lay branches of curled parsley lightly over them, or sprinkle lobster coral rubbed through a fine sieve over the fish.
13. For garnishing, place a slice of lemon and a tuft of curled parsley alternately round the edge of the dish, if desired.