Page:Art of Cookery 1774 edition.djvu/210

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CLEAN them, cut off the heads, split them, season them with pepper and salt, flour them, and broil them of a fine light brown. Let your sauce be plain butter.

GUT them and wash them clean, dry them in a clean cloth, pour them, then broil them, and have melted butter in a cup. They are fine fish, and cut as firm as a soal; but you must take care not to hurt yourself with the two sharp bones in the head.

LAY it in a good deal of salt and water an hour or two, and if it is not quite sweet, shift your water five or six times; first put a good deal of salt in the mouth and belly.

In the mean time set on your fish-kettle with clean water and salt, a little vinegar, and a piece of horse-raddish. When the water boils, lay the turbut on a fish-plate, put it into the kettle, let it be well boiled, but take great care it is not too much done; when enough, take off the fish-kettle, set it before the fire, then carefully lift up the fish-plate, and set it across the kettle to drain: in the mean time melt a good deal of fresh butter, and bruise in either the body of one or two lobsters, and the meat cut small, then give it a boil, and pour it into basons. This is the bed sauce; but you may make what you please. Lay the fish the dish. Garnish with scraped horse-raddish and lemon, and pour a few spoonfuls of sauce over it.

TAKE a dish the size of your turbut, rub butter all over it thick, throw a little salt, a little beaten pepper, and half a large nutmeg, some parsley minced fine and throw all over, pour in a pint of white wine, cut of the head and tail, lay the turbut in the dish, pour another pint of white wine all over, grate the other half of the nutmeg over it, and a little pepper, some salt and chopped parsley. Lay a piece of butter here and there all over, and throw a little flour all over, and then a good many crumbs of bread. Bake it, and be sure that it is of a fine brown, then lay it in your dish, stir the sauce in your dish all together, pour it into a sauce-pan, shake in a little flour, let it boil, then stir in a piece of butter and two spoonfuls of catchup, let it boil and pour it into basons. Garnish your dish with lemon; and you