Boil it in fair water and salt, being drawn and washed clean, when the pan boils put in the fish and scum it; being well boil’d dish it, and pour on it some stew’d oysters and slic’t lemon; run it over with beaten butter beat up thick with juyce of oranges, pour it over all, then cut sippets, and stick it with fryed bread.
[ Otherways.]
Serve them with beaten butter, vinegar, and barberries, and sippets about the dish.
[ To souce Turbut or Holyburt otherways.]
Take and draw the fish, wash it clean from the blood and slime, and when the pan boils put in the fish in fair water and salt, boil it very leisurely, scum it, and season it pretty savory of the salt, boil it well with no more water then will cover it. If you intend to keep it long, boil it in as much water as white-wine, some wine vinegar, slic’t ginger, large mace, two or three cloves, and some lemon-peel; being boil’d and cold, put in a slic’t lemon or two, take up the fish, and keep it in an earthen pan close covered, boil these fishes in no more liquor than will cover them, boil them on a soft fire simering.
[ To stew Turbut or Holyburt.]
Take it and cut it in slices, then fry it, and being half fryed put it in a stew-pan or deep dish, then put to it
some claret, grated nutmeg, three or four slices of an orange, a little wine-vinegar, and sweet butter, stew it well, dish it, and run it over with beaten butter, slic’t lemon or orange, and orange or lemon-peel.
[ To fry Turburt or Hollyburt.]
Cut the fish into thin slices, hack it with the knife, and it will be ribbid, then fry it almost brown with butter, take it up, draining all the butter from it, then the pan being clean, put it in again with claret, slic’t ginger, nutmeg, anchove, salt, and saffron beat, fry it till it be half consumed, then put in a piece of butter, shaking it well together with a minced lemon, and rub the dish with a clove of garlick.