TURBOT.
Turbot is one of the most delicious fish we have, when properly prepared and served. It must be washed with the greatest care, and cut down the middle of the back, on the dark side of the fish. Have your kettle perfectly clean; put your fish into boiling water, enough to cover it, with two table spoonsful of salt; let it boil slowly, skim it frequently. It will cook sufficiently in twenty minutes: drain and dish it; serve up hot with butter and egg sauce, or any other preferred.