In choosing turbot see that it is thick, and of a yellowish white; for
if of a bluish tint, it is not good. 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.
[Illustration: TURBOT-KETTLE.]
TURBOT, Boiled.
_Ingredients._—6 oz. of salt to each gallon of water. _Mode._—Choose a
middling-sized turbot; for they are invariably the most valuable: if
very large, the meat will be tough and thready. Three or four hours
before dressing, soak the fish in salt and water to take off the slime;
then thoroughly cleanse it, and with a knife make an incision down the
middle of the back, to prevent the skin of the belly from cracking. Rub
it over with lemon, and be particular not to cut off the fins. Lay the
fish in a very clean turbot-kettle, with sufficient cold water to cover
it, and salt in the above proportion. Let it gradually come to a boil,
and skim very carefully; keep it gently simmering, and on no account
let it boil fast, as the fish would have a very unsightly appearance.
When the meat separates easily from the bone, it is done; then take
it out, let it drain well, and dish it on a hot napkin. Rub a little
lobster spawn through a sieve, sprinkle it over the fish, and garnish
with tufts of parsley and cut lemon. Lobster or shrimp sauce, and plain
melted butter, should be sent to table with it. _Time._—After the
water boils, about ½ hour for a large turbot; middling size, about 20
minutes. _Average cost_,—large turbot, from 10_s._ to 12_s._; middling
size, from 12_s._ to 15_s._ _Seasonable_ at any time. _Sufficient_, 1
middling-sized turbot for 8 persons.
TURBOT, to Help.
First run the fish-slice down the thickest part of the fish lengthwise,
quite through to the bone, and then cut handsome and regular slices
across the fish until all the meat on the upper side is helped. When
the carver has removed all the meat from the upper side of the fish,
the backbone should be raised, put on one side of the dish, and the
under side helped as the upper.