Modern cookery for private families

of fried smelts or of fillets of soles, was formerly served round a turbot, and is always a very admissible addition, though no longer so fashionable as it was. From fifteen to twenty minutes will boil a moderate-sized fish, and from twenty to thirty a large one; but as the same time will not always be sufficient for a fish of the same weight, the cook must watch it attentively, and lift it out as soon as its appearance denotes its being done. Footnote 45: This is the common practice even of the _best_ cooks, but is very unscientific nevertheless. When the incision is made really into the flesh the turbot should be cooked altogether on Liebeg’s plan, for which see “The Best Mode of Boiling Fish,” in the preceding pages. Moderate sized turbot, 15 to 20 minutes. Large, 20 to 30 minutes. Longer, if of unusual size. _Obs._—A lemon gently squeezed, and rubbed over the fish, is thought to preserve its whiteness. Some good cooks still put turbot into _boiling_ water, and to prevent its breaking, tie it with a cloth tightly to the fish-plate. TURBOT À LA CRÊME. Raise carefully from the bones the flesh of a cold turbot, and clear it from the dark skin; cut it into small squares, and put it into an exceedingly clean stewpan or saucepan; then make and pour upon it the cream sauce of Chapter V., or make as much as may be required for the fish by the same receipt, with equal proportions of milk and cream and a little additional flour. Heat the turbot slowly in the sauce, but do not allow it to boil, and send it very hot to table. The white skin of the fish is not usually added to this dish, and it is of better appearance without it; but for a family dinner, it may be left on the flesh, when it is much liked. No acid must be stirred to the sauce until the whole is ready for table. TURBOT AU BÉCHAMEL, OR, IN BÉCHAMEL SAUCE. Prepare the cold turbot as for the