Boiled Turbot

Ingredients

• 6 oz salt to each gallon of water

Instructions

1. Choose a middling-sized turbot; for they are invariably the most valuable: if very large, the meat will be tough and thready.
2. Three or four hours before dressing, soak the fish in salt and water to take off the slime;
3. then thoroughly cleanse it, and with a knife make an incision down the middle of the back, to prevent the skin of the belly from cracking.
4. Rub it over with lemon, and be particular not to cut off the fins.
5. Lay the fish in a very clean turbot-kettle, with sufficient cold water to cover it, and salt in the above proportion.
6. Let it gradually come to a boil, and skim very carefully;
7. keep it gently simmering, and on no account let it boil fast, as the fish would have a very unsightly appearance.
8. When the meat separates easily from the bone, it is done;
9. then take it out, let it drain well, and dish it on a hot napkin.
10. Rub a little lobster spawn through a sieve, sprinkle it over the fish, and garnish with tufts of parsley and cut lemon.
11. Lobster or shrimp sauce, and plain melted butter, should be sent to table with it.
12. (See Coloured