TURBOT WITH SPAWN SAUCE.
Cook your turbot as in first recipe; only, instead of cream sauce, use the following: Get from the fishmonger’s about two ounces of fish spawn, and pound it in a mortar along with three ounces of butter; rub through a sieve, place it in a cold place to firm, then put it in a stew-pan with the yolks of two eggs, a little pepper and salt, four tea-spoonfuls of lemon juice, half-a-cup of melted butter, and two tea-spoonfuls of anchovy. Pass it through a tammie, put into a clean pan and make it hot. Have your fish on a hot dish, then pour the sauce over it.
TURBOT WITH CREAM SAUCE.
Turbot must be well rubbed with salt and lemon before being put into water. Have a large fish-kettle, and to every pound of turbot allow a quart of water, and to every quart of water put in two ounces of salt. A piece of turbot weighing four pounds will require to simmer twenty minutes. Lift out the fish with a drainer when done, and cover with a clean cloth. If sauce is wanted, dish without a napkin; if not wanted, dish on a napkin, with some slices of lemon and parsley. For the sauce, put one ounce of butter and the same of flour in a pan and melt over the fire; add a breakfast-cupful of milk, a little good cream, the yolk of an egg beat-up, some pepper, salt, and the juice of a lemon. This sauce may be either poured over the turbot, or served up in a butter-boat.
SMELTS FRIED.
Dry the fish on a napkin, dip them in very thick cream, and immediately afterwards in flour, so that it forms a paste round them. Fry them in very hot lard, dress them on a napkin, and garnish with fried parsley. No sauce is required.