How To Boil A Turbut

It will be proper first to lay it in salt and water for an hour or two; then set the fish-kettle over the fire with water and salt, a little vinegar, and a piece of horse-radish. As soon as the water boils, lay the turbut on a fish-plate, and put it into the kettle : it must be well boiled, but not too much. When it is enough, take the kettle off, and set it before the fire; lift up the fish plate and set it a cross the kettle to drain; melt a good deal of butter, and put a lobster or two in it, cut into small bits. Then let it boil, and pour it into basons. Lay the turbut in a dish; pour a spoonful or two of sauce over it; and garnish with horse-radish and lemon.

How To Boil Soals, And A Little Turbut

After a pair of soals are cleansed, lay them in water, vinegar, and salt, for two hours. Then dry them in a cloth, and put them into a stew-pan, with a pint of wine, an onion stuck with cloves, a bundle of sweet herbs, some whole pepper, and a little salt; cover them and let them boil. When they are sufficiently done, take them up, and put them in a dish; strain the liquor, and thicken it with butter and flour; pour it over the soals, and garnish with horse-radish and lemon.