632. Turbot

Place the turbot, previously to cooking, to soak in salt and water in which a little vinegar has been poured; lay it upon its back in the fish kettle, fill the latter three parts full with cold water, throw in a handful of salt, a gill of vinegar, let it boil very gradually, and when it boils, add cold water to check; thirty minutes is sufficient to cook it; serve it upon a cloth as boiled with its back to the dish; garnish tastefully with sprigs of parsley, and horse-radish scraped into curls, or with fried smelts, or barberries, and parsley. Lobster sauce.

633. Fillets Of Turbot

This dish is made from the fish left from the former dinner; as it is cold you can cut it in very nice shaped pieces, then place them on a dish or saute-pan with a little good stock white, the sauce as for former dishes. If maitre d'h6tel, or with oysters, leave out the parsley, and blanch and beard three dozen large oysters, and put in your prepared sauce, giving it a few minutes' boil; pour it over your fish.

634. Turbot A La Roi

Put into a fish kettle two thirds water and one of wine, a cheap light French wine will suffice and will be less expensive; in France the vin ordinaire is always, unless on extraordinary occasions, employed. In this mixture throw in first a faggot of sweet herbs, one large onion stuck with cloves and a few small ones, the half of a clove of garlic, a table-spoonful of pepper corns, two carrots sliced, two turnips the same, a lump of butter, salt, half a tea-spoonful of cayenne tied in muslin, stew for half an hour, strain quite clear and let it get cold for using; boil the turbot twenty minutes, and garnish with lobster sauce; a dish of cucumber sliced and dressed should be sent to table with it.