Empty the fish, wash it inside with scrupulous nicety, then remove the scales and gills, and trim the fins, but do not cut them of!, as the gelatinous parts about them are esteemed a great delicacy. Rub a little salt all over the outside of the fish - this will make the slime come off more easily, and do away with the necessity for soaking the fish. Wash it until it is as clean as possible. Dry it, and rub it with a cut lemon or a little vinegar. Draw a sharp knife just through the skin in the thickest part of the middle of the back on the dark side of the fish. This is to keep the skin from cracking on the white side. Put as much cold water as will be required to cover the fish into a turbot kettle, and dissolve in this a little salt, in the proportion of six ounces of salt to a gallon of water. Bring the water to the boil, and remove the scum as it rises. Lay the turbot on the fish-drainer the white side up, draw it back as soon as it boils (see No. 1), and simmer the fish very gently until it is done enough. As soon as this point is reached, take it up, drain the water from it, and slip it, the white side up, upon a hot dish covered with a napkin or fish-paper. Garnish with parsley, cut lemon, and scraped horseradish; and if it should happen unfortunately that the fish is at all cracked, lay two or three little pieces of parsley upon it, so as to cover the crack. Plain melted butter, shrimp sauce, anchovy sauce, Dutch sauce, and lobster sauce may all be served with boiled turbot. When lobster sauce is used, a little of the spawn may be rubbed through a sieve and sprinkled over the fish, as well as a little chopped parsley. It is impossible to give the exact time for boiling, as turbot varies much in thickness as well as in size. When the flesh appears to shrink from the bone it is done, and it should be carefully watched, as if it boils too long it will be broken and spoilt. Time, a moderate-sized turbot, fifteen to twenty minutes to simmer gently from the time the water boils; large, twenty to thirty-five minutes. Probable cost, uncertain.

TURBOT KETTLE.

Carving Of Turbot

Run the fish-knife down from a to b, quite through the bone; then cut slices in the direction of the dotted lines c e and c d.

TURBOT, CARVING OF.

How To Re-Dress Turbot

Turbot can be warmed up in a variety of ways. One very good way is to pull the flesh into flakes with a fork, and warm up the flakes in some Bechamel sauce, and serve it in a border of rice (see Rice Borders) or a border of potatoes. (See Potato Borders.) Or it can be served up in a large case made of puff-paste - called a "vol au vent".

Turbot is also very nice curried. Simply warm it up in some curry sauce, and serve boiled rice in a separate dish.