the possibility of the skin on the white side cracking; and rub the white side of the fish with a cut lemon to increase its whiteness. Have ready the turbot-kettle, with as much hot water as will cover the fish, add salt to taste, put in the fish, bring gradually to near boiling point, then simmer very gently from 15 to 20 minutes. Garnish with lobster coral, parsley, and cut lemon, and serve with Hollandaise, anchovy, shrimp or lobster sauce.
Time.—15 to 20 minutes, after the water boils. Average Cost, 7s. 6d. to 15s. Sufficient for 8 or 10 persons. Seasonable at any time.
The Turbot (Fr. turbot) is the most highly-esteemed, and, next to the halibut, the largest of the flat-fish found on the British coasts. It frequently attains a very large size weighing from 50 lb. to 90 lb. The North Sea and the south-eastern coasts of England are the principal fishery grounds for turbot. The flesh of the turbot is firm, white, and gelatinous, and is improved by being kept a day or two before being cooked. Halibut is frequently sold for turbot; the two fish are, however, sufficiently distinct, the upper parts of the former being quite smooth and covered with oblong soft scales, which firmly adhere to the body, while those of the turbot are marked with large, unequal, and obtuse tubercles.
681.—TURBOT WITH CREAM SAUCE. (Fr.—Turbot à la Crême.)
Ingredients.—The remains of cold turbot, 1½ ozs. of butter, 1 oz. of flour, ½ a pint of milk, 3 tablespoonfuls of cream, 1 teaspoonful of lemon-juice, a pinch of ground mace, salt and pepper, cayenne.
Method.—Remove the bones and skin from the fish, and separate it into large flakes. Melt the butter in a stewpan,add the flour, and cook for 5 minutes; then pour in the milk, stir until it boils, and let it afterwards simmer gently for 10 minutes. Strain and return to the stewpan, put in the fish, and let it become thoroughly hot, then add the lemon-juice, cream, and seasoning to taste, and serve.
Time.—About 20 minutes. Average Cost, 5d. or 6d., exclusive of the fish. Seasonable at any time.
682.—TURBOT WITH ITALIAN SAUCE, FILLETS OF. (Fr.—Filets de Turbot à l'Italienne.)
Ingredients.—The remains of cold turbot, Italian sauce (No. 252).
Method.—Clear the fish carefully from the bone, and take away all the skin, which gives an unpleasant flavour to the sauce. Make the sauce hot, lay in the fish to warm through, but do not let it boil. Garnish with croûtons.
Time.—5 minutes. Seasonable all the year.
683.—TURBOT AU GRATIN.
Ingredients.—Remains of cold turbot, Béchamel (see Sauces), or any good white sauce, breadcrumbs, butter.
Method.—Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone. Put the dice into a stewpan, and moisten with 4 or 5 tablespoonfuls of Béchamel sauce. Let it get thoroughly
