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page 6
and be in as high perfection as at first, if lightly rubbed over with salt, and
carefully hung in a cold place.
To boil Turbot.
The turbot-kettle must be of a proper size, and in the nicest order. Set the
fish in cold water sufficient to cover it completely, throw a handful of salt
and a glass of vinegar into it, and let it gradually boil: be very careful that
there fall no blacks; but skim it well, and preserve the beauty of the colour.
Serve it garnished with a complete fringe of curled parsley, lemon, and
horse-radish.
The sauce must be the finest lobster, and anchovy butter, and plain butter,
served plentifully in separate tureens.
SALMON.
To boil Salmon.
Clean it carefully, boil it gently, and take it out of the water as soon as
done. Let the water be warm if the fish be split. If underdone it is very
unwholesome.
Shrimp or anchovy-sauce.
To broil Salmon.
Cut slices an inch thick, and season with pepper and salt; lay each slice in
half a sheet of white paper well buttered, twist the ends of the paper, and
broil the slices over a slow fire six or eight minutes. Serve in the paper with
anchovy-sauce.
To pot Salmon.
Take a large piece, scale and wipe, but don't wash it; salt very well, let it
lie till the salt is melted and drained from it, then season with beaten mace,
cloves, and whole pepper: lay in a few bay-leaves, put it close into a pan,
cover it over with butter, and bake it; when well done, drain it from the gravy,
put it into the pots to keep, and when cold cover it with clarified butter.
In this manner you may do any firm fish.
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