A turbot must be well rubbed over with salt and lemon before it is put
in the water; have ready a large turbot-kettle half full of cold water,
and to every six quarts of water, put one pound of salt, lay the fish in
and place it over a moderate fire; a turbot of eight pounds may be
allowed to simmer twenty minutes or rather more, thus it will be about
three quarters of an hour altogether in the water; when it begins to
crack very slightly, lift it up with the drainer and cover a clean white
napkin over it; if you intend serving the sauce over your fish, dish it
up without a napkin; if not, dish it upon a napkin and have ready some
good sprigs of double parsley to garnish it with, and serve very hot.