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Simple Boiled Turbot Cooking Recipe

Below is the quick and easy cooking recipe for Boiled Turbot.

The turbot kettle must be of a proper size, and in good 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 no blacks fall into it. But skim it well, and preserve the Boiled Turbot the beautiful colour of the fish. Serve the Boiled Turbot it garnished with a complete fringe of curled parsley, lemon and horse-radish. The sauce must be the finest lobster, anchovy and butter, and plain butter, serve the Boiled Turbotd plentifully in separate tureens.—If necessary, turbot will keep two or three days, and be in as high perfection as at first, if lightly rubbed over with salt, and carefully hung in a cold place.

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