Fish, how to choose and how to dress / by Piscator, author of "The practical angler," etc. etc.

Date:
1843
Catalogue details

Licence: Public Domain Mark

Credit: Fish, how to choose and how to dress / by Piscator, author of "The practical angler," etc. etc. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    In the first place see that the kettle is sufficiently large, then pouring into it a sufficient quantity of water to cover the fish, after throwing in a handful of salt, add to it a half a pint of vinegar, and cast in some pieces of shred horse-radish, and sweet herbs ; boil these for some time so that the water may imbibe all the strength of these ingre- dients ; then take off the kettle, and allow the water to become quite cool. Then take your turbot, and scoring it just through the skin on the dark side, (which is the most effectual means of preventing its cracking on the other,) place your fish in the kettle with the dark side downwards, and as soon as the water boils check it as before directed, and take especial care from time to time to skim off the scum, as also to see that no blacks fall into the kettle. A moderate sized turbot will require about twenty minutes boiling, when done take care to drain it well, and place it on a napkin which must be laid on a fish drain. rihe spawn of a hen lobster spread over the upper part, gives it a very fine appearance; if this cannot be procured, scrape a little horse radish over it. Serve it up with lobster sauce if it can possibly be pro- cured. Next to this, shrimp, or crab sauce may be eaten with it; as may also anchovy, soy, ketchup, or vinegar. In the summer months