You may put to them a pint of vinegar, half a pint of red wine, and spices if you like it; but they eat very well without.
Sturgeon, to roast.
Put a walnut-sized bit of butter (or more if it is a large fish), rolled in flour, in a stewpan, with sweet-herbs, cloves, a gill of water, and a spoonful of vinegar; stir it over the fire, and when it is lukewarm take it off, and put in your sturgeon to steep. When it has been a sufficient time to take the flavour of the herbs, roast it, and when done, serve it with court bouillon, or any other fish sauce.
Turbot, to dress.
Wipe your turbot very dry, then take a deep stewpan, put in the fish, with two bay-leaves, a handful of parsley, a large onion stuck with cloves, some salt, and cayenne; heat a pint of white wine boiling hot, and pour it upon the turbot; then strain in some very strong veal gravy, (made from your stock jelly,) more than will cover it; set it over a stove, and let it simmer very gently, that the full strength of the ingredients may be infused into it. When it is quite done, put it on a hot dish; strain the gravy into a saucepan, with some butter and flour to thicken it.
Plaice, dabs, and flounders, may be dressed in the same way.
Turbot, plain boiled.
Make a brine with two handfuls of salt in a gallon of water, let the turbot lie in it two hours before it is to be boiled; then set on a fish-kettle, with water enough to cover it, and about half a pint of vinegar, or less if the turbot is small; put in a piece of horseradish; when the water boils put in the turbot, the white side uppermost, on a fish-plate; let it be done enough, but not too much, which will be easily known by the look. A small one will take twenty minutes, a large one half an hour. Then take it up, and set it on a fish-plate to drain, before it is laid in the dish. See that it is served quite dry. Sauce—lobster and white sauce.