_Mode_--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.)
_Time_.--After the water boils, about 1/2 hour for a large turbot;
middling size, about 20 minutes.
_Average cost_,--large turbot, from 10s. to 12s.; middling size, from
12s. to 15s.
_Seasonable_ at any time.
_Sufficient_, 1 middling-sized turbot for 8 persons.
_Note_.--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.