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.
[Illustration: THE TURBOT.]
THE TURBOT.--This is the most esteemed of all our flat fish. The
northern parts of the English coast, and some places off the
coast of Holland, produce turbot in great abundance, and in
greater excellence than any other parts of the world. The London
market is chiefly supplied by Dutch fishermen, who bring to it
nearly 90,000 a year. The flesh is firm, white, rich, and
gelatinous, and is the better for being kept a day or two
previous to cooking it. In many parts of the country, turbot and
halibut are indiscriminately sold for each other. They are,
however, perfectly distinct; the upper parts of the former being
marked with large, unequal, and obtuse tubercles, while those of
the other are quite smooth, and covered with oblong soft scales,
which firmly adhere to the body.
[Illustration: TURBOT-KETTLE.]
FISH-KETTLES are made in an oblong form, and have two handles,
with a movable bottom, pierced full of holes, on which the fish
is laid, and on which it may be lifted from the water, by means
of two long handles attached to each side of the movable bottom.
This is to prevent the liability of breaking the fish, as it
would necessarily be if it were cooked in a common saucepan. In
the list of Messrs. Richard and John Slack (see 71), the price
of two of these is set down at 10s. The turbot-kettle, as will
be seen by our cut, is made differently from ordinary
fish-kettles, it being less deep, whilst it is wider, and more
pointed at the sides; thus exactly answering to the shape of the
fish which it is intended should be boiled in it. It may be
obtained from the same manufacturers, and its price is £1.
BAKED FILLETS OF TURBOT.