Ingredients: One turbot, one lobster, half a pint of stock, a tablespoonful of anchovy sauce, a little cayenne pepper, and a little roux. How to use them: Wash the turbot, wipe it dry, and prick it all over with a large needle; then rub it over with the juice of a lemon and a little salt, place it in a fish-kettle, add sufficient cold water to cover the fish, then throw in a good handful of salt and set the turbot on the fire to boil; take off the scum, and let it gently boil for half an hour, more or less, according to the size of the fish; when the turbot is cooked lift it out of the water with the drainer, and slip it carefully on to a dish prepared to receive it; decorate it with lemon and parsley, and serve with a boat of lobster sauce.

Lobster Sauce Boil half a pint of stock, add to it a table-spoonful of anchovy sauce, a little cayenne pepper, thicken with a little roux, and strain; add the meat of the lobster cut up into nice-size pieces.