FISH.—No. 52. Turbot. For the methods of cleaning fish, see the other department of this work. In My Kitchen at Home I should never think of cooking too large a turbot, but choose a middle-sized one which, generally speaking, is the best; cut an incision in the back, rub it well with a good handful of salt, then with the juice of a lemon, set it in a turbot kettle well covered with cold water, in which you have put a good handful of salt, place over the fire, and as soon as the water boils put it at the side; if a turbot of ten pounds it will take an hour after it has boiled, if it should be allowed to more than simmer it will be very unsightly; take out of the water, leave a minute upon your drainer, serve upon a napkin garnished with fresh parsley, and lobster sauce in a boat; for sauce (see No. 68), or shrimp sauce (No. 73).
No. 53. Turbot, the new French Fashion. Boil your turbot as in the last but dress it upon a dish without a napkin, sauce over with a thickish melted butter (having placed a border of well-boiled small potatoes round), sprinkle a few capers over and serve.
No. 54. Turbot à la Crême is done with the remains of a turbot from a previous dinner; detach the flesh from the bone, and warm in salt and water, make cream sauce as page 99, only omit a third of the butter.
Brills are cooked in the same manner as turbots, but being smaller do not require so long boiling; but in boiling any description of fish, never take it up until it leaves the bone with facility, which try by placing the point of a knife between the flesh and the bone, if done the flesh will detach immediately.
No. 55. John Dorée, Boulogne fashion. John Dorées, though not very handsome, are very delicate eating; choose them from four to six pounds in weight, and boil as directed for turbot; one of the above size would require about three quarters of an hour; if any remain, dress like turbot, or with caper sauce, &c.
No. 56. Salmon, plain boiled. I prefer always dressing this fish in slices from an inch or two inches in thickness, boiling it in plenty of salt and water about half an hour; the whole fish may be boiled, or the head and shoulders of a large fish, but they require longer boiling. Salmon eats firmer, by not being put into the water until boiling; dress the fish upon a napkin and serve with lobster sauce (page 30), shrimp do., or plain melted butter in a boat, with fresh sprigs of parsley boiled a few minutes in it. A salmon weighing ten pounds will require an hour and a half boiling; a head and shoulders weighing six pounds, one hour. The remains may be dressed à la crême, as directed for the turbot (No. 54).
No. 57. Salmon Sauce Matelote. Cook three good slices of salmon as directed in the last, or a large salmon peal trussed in the form of the letter S; dress it upon a dish without a napkin, having previously drained off all the water; have ready the following sauce: peel fifty small button onions, then put a good teaspoonful of powdered sugar into a convenient-sized stewpan, place it upon a sharp fire, and just as the sugar melts and turns yellowish add a quarter of a pound of butter and the onions, place it again upon the fire, tossing them over occasionally until they become slightly browned, then add a good tablespoonful of flour (mix well, but gently), a glass of sherry, and a pint of broth (reserved from some soup), let boil at the corner of the stove, skim well, and when the onions are done and the sauce rather thick, add a little pepper, salt, a teaspoonful of catsup, one of Harvey sauce, and one of essence of anchovies; when ready to serve add two dozen of oysters, blanched and bearded, allow them to get quite hot, sauce over and serve. I sometimes at home make a few fish quenelles (No. 124, Kitchen of the Wealthy) and add to the sauce.
The remainder of the above is very good if put in the oven upon a dish with a cover over and a little additional sauce.
No. 58. Cod Fish, plain boiled. (See page 119.)
No. 59. Cod Fish sauced over with Oyster Sauce. Boil three slices of the fish as above, drain and dress them upon a dish without a napkin, blanch three dozen oysters by putting them into a stewpan with their juice upon the fire, move them round occasionally, do not let them boil; as soon as they become a little firm place a sieve over a basin, pour in the oysters, beard and throw them again into their liquor, put them into a stewpan; when boiling add four cloves, half a blade of mace, six peppercorns, and two ounces of butter, to which you have added half a tablespoonful of flour, breaking it into small pieces, stir well together, when boiling, season with a little salt, cayenne pepper, and essence of anchovies, finish with a gill of cream, or milk, and sauce over. The remains of this fish may be taken from the bone and placed upon a dish, with a little of the above sauce (to which you have added the yolks of two eggs) over, sprinkle over with bread-crumbs, and place it twenty minutes in a hot oven till the bread-crumbs become brown.