Mrs. Beeton's Dictionary of Every-Day Cookery / The "All About It" Books

by Mrs. Beeton

TURBOT, to Help.

First run the fish-slice down the thickest part of the fish lengthwise, quite through to the bone, and then cut handsome and regular slices across the fish until all the meat on the upper side is helped. When the carver has removed all the meat from the upper side of the fish, the backbone should be raised, put on one side of the dish, and the under side helped as the upper.