This fish though not so much thought of as turbot is very delicate
eating, and being cheaper may be more freely used for fillets, &c., and
may be recommended cooked in the following ways:--Boil a brill as you
would a turbot, but the flesh being softer than that fish you put it in
boiling water; if the fish weighs from four to five pounds put it into
six quarts of water in which there is one pound of salt, draw the kettle
to the corner of the fire and let it simmer for half an hour, try
whether it is done as you would a turbot, drain it and dish it on a
napkin; garnish with parsley, and serve with shrimp sauce (No. 73).