Crimp the turbot by making incisions with a sharp knife, about an inch
apart, in the belly part of the fish, then rub two tablespoonfuls of
chopped onions and four of salt into the incisions, pour a little salad
oil over it and dip it in flour, then put it on a gridiron a good
distance from the fire--the belly downwards--let it remain twenty
minutes, then turn it by placing another gridiron over it, and turning
the fish over on to it, place it over the fire for about twenty-five
minutes, or longer if required; when done place it upon a dish and have
ready the following sauce: put six ounces of butter in a stewpan, with
ten spoonfuls of melted butter, place it over the fire, moving the
stewpan round when very hot, but not quite in oil, add a liaison (No.
119) of two yolks of eggs, a little pepper, salt, and the juice of a
lemon, mix it quickly and pour over the fish; serve directly and very
hot. The fish must be kept as white as possible. For the above purpose
the turbot should not exceed eight pounds in weight.