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Personal Chef Recipes - by Mrs Beeton
BOILED TURBOT.
| Ingredients: | 6 oz. of salt to each gallon of water.
--Choose a middling-sized turbot; for they are invariably the most
valuable: if very large
the meat will be tough and thready. Three or
four hours before dressing
soak the fish in salt and water to take off
the slime; 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. Rub it over with lemon
and be particular not to cut off the
fins. Lay the fish in a very clean turbot-kettle
with sufficient cold
water to cover it
and salt in the above proportion. Let it gradually
come to a boil
and skim very carefully; keep it gently simmering
and
on no account let it boil fast
as the fish would have a very unsightly
appearance. When the meat separates easily from the bone
it is done;
then take it out
let it drain well
and dish it on a hot napkin. Rub a
little lobster spawn through a sieve
sprinkle it over the fish
and
garnish with tufts of parsley and cut lemon. Lobster or shrimp sauce
and plain melted butter
should be sent to table with it. (See Coloured
Plate E.)
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| Method: | |
| Time: | After the water boils, about 1/2 hour for a large turbot;
middling size, about 20 minutes. |
| Notes: | An amusing anecdote is related, by Miss Edgeworth, of a bishop,
who, descending to his kitchen to superintend the dressing of a turbot,
and discovering that his cook had stupidly cut off the fins, immediately
commenced sewing them on again with his own episcopal fingers. This
dignitary knew the value of a turbot's gelatinous appendages.
GARNISH FOR TURBOT OR OTHER LARGE FISH.
338. Take the crumb of a stale loaf, cut it into small pyramids with
flat tops, and on the top of each pyramid, put rather more than a
tablespoonful of white of egg beaten to a stiff froth. Over this,
sprinkle finely-chopped parsley and fine raspings of a dark colour.
Arrange these on the napkin round the fish, one green and one brown
alternately.
TO CHOOSE TURBOT.--See that it is thick, and of a yellowish white; for
if of a bluish tint, it is not good.
_Pic_ |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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