| Method: | This fish, which is esteemed by most people a great delicacy,
is dressed in the same way as a turbot, which it resembles in firmness,
but not in richness. Cleanse it thoroughly and cut off the fins; lay it
in a fish-kettle, cover with cold water, and add salt in the above
proportion. Bring it gradually to a boil, and simmer gently for 1/4
hour, or rather longer, should the fish be very large. Serve on a hot
napkin, and garnish with cut lemon and parsley. Lobster, anchovy, or
shrimp sauce, and plain melted butter, should be sent to table with it.
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