Grilled Turbot a la Vatel

Place theturbot on a dish; season it with pepper and salt, lemon-juice, and a little salad-oil.

Half an hour before dinner-time, place the turbot on the gridiron, over a slow clear fire, to gril (a double gridiron is necessary for this purpose); turn it every five minutes, and bast it by dipping a paste-brush in the seasoning left in the dish, and when the fish is done through, remove it on to its dish; and pour over it the following sauce: viz.,—prepare some muscle sauce, No. 42, with a glass of wine and a leason of four yolks, and a gill of cream, and garnish the turbot round with a border of boiled crayfish.