Page:Mrs Beeton's Book of Household Management.djvu/462

400 the possibility of the skin on the white side cracking; and rub the white side of the fish with a cut lemon to increase its whiteness. Have ready the turbot-kettle, with as much hot water as will cover the fish, add salt to taste, put in the fish, bring gradually to near boiling point, then simmer very gently from 15 to 20 minutes. Garnish with lobster coral, parsley, and cut lemon, and serve with Hollandaise, anchovy, shrimp or lobster sauce.

Time.—15 to 20 minutes, after the water boils. Average Cost, 7s. 6d. to 15s. Sufficient for 8 or 10 persons. Seasonable at any time.

Ingredients.—The remains of cold turbot, 1½ ozs. of butter, 1 oz. of flour, ½ a pint of milk, 3 tablespoonfuls of cream, 1 teaspoonful of lemon-juice, a pinch of ground mace, salt and pepper, cayenne.

Method.—Remove the bones and skin from the fish, and separate it into large flakes. Melt the butter in a stewpan,add the flour, and cook for 5 minutes; then pour in the milk, stir until it boils, and let it afterwards simmer gently for 10 minutes. Strain and return to the stewpan, put in the fish, and let it become thoroughly hot, then add the lemon-juice, cream, and seasoning to taste, and serve.

Time.—About 20 minutes. Average Cost, 5d. or 6d., exclusive of the fish. Seasonable at any time.

Ingredients.—The remains of cold turbot, Italian sauce (No. 252).

Method.—Clear the fish carefully from the bone, and take away all the skin, which gives an unpleasant flavour to the sauce. Make the sauce hot, lay in the fish to warm through, but do not let it boil. Garnish with croûtons.

Time.—5 minutes. Seasonable all the year.

Ingredients.—Remains of cold turbot, Béchamel (see Sauces), or any good white sauce, breadcrumbs, butter.

Method.—Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone. Put the dice into a stewpan, and moisten with 4 or 5 tablespoonfuls of Béchamel sauce. Let it get thoroughly