Turbot, Plained Boiled

Wash the turbot, wipe it dry, rub it over with the juice of a lemon, and a little salt, and put it into a fish-kettle with water sufficient to cover it;

Turbot

Add a handful of salt, set the kettle over the fire, and as soon as it begins to boil, lift it down by the side of the fire, to continue gently simmering for about half an hour—more or less, according to the size and weight of the fish; when done, skim the water, lift the turbot out carefully upon its drainer, slide it gently off on to the dish covered with a folded napkin, garnish it round neatly with picked parsley, and send to table with either lobster sauce, No. 40, or dutch sauce, No. 79.