A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

to the directions given above, lay it in the turbot kettle and cover with cold water to the depth of an inch. Allow a good handful of salt to a gallon of water. Bring it up to boiling point as quickly as possible, and remove the scum as it rises. When it boils draw it aside to simmer gently, watch it carefully, and as soon as it shows signs of the flesh shrinking from the bone, lift it out on the drainer, let it drain a minute, then slide it carefully on to a clean napkin. Garnish with parsley, cut lemons, and if a few crayfish are obtainable they add greatly to the beauty of the dish. A sprinkling of lobster coral on the white surface is very pretty. Whatever sauce accompanies boiled turbot, it should be brought to table in a tureen. A pretty way of garnishing boiled turbot in summer time is to surround it with a border of nasturtium flowers. =Turbot, with Anchovy Cream.=--Boil a medium sized turbot according to the last recipe--by the way, a turbot ought to be thick and of a creamy white colour; if thin and bluish looking it is not a good one. Lay the fish on a hot dish without a napkin, cover to keep it hot. Then into half a pint of plain melted butter, stir in a good teaspoonful of essence of anchovies, and a quarter of a pint of rich cream; let it nearly boil, then pour over the turbot. Chop small a few pickled gherkins and capers, strew them over the surface. Before bringing to table, make a border round this of new kidney potatoes, well boiled but not broken; garnish the outer edge with parsley. =Turbot à la Béchamel.=--This is one of the best ways of dressing cold turbot. Make a pint of Béchamel sauce by boiling together equal quantities of good white stock and cream in an enamelled saucepan, also a strip of fresh lemon rind and two or three shallots. Add a mixed teaspoonful of salt and pepper, thicken with a spoonful of arrowroot,