Whole Turbot Garnished

Ingredients

• a large turbot
• a large lobster
• a crawfish
• garnished with parsley

Method

1. 1

   Boil the turbot in a special kettle to prevent breaking.

2. 2

   Cook the lobster and remove the meat without breaking it.

3. 3

   Cut the lobster meat into large slices and arrange on the fish with crawfish.

4. 4

   Carve the turbot by following the dotted lines.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 37. The excerpt below is the record exactly as published.

garnished with parsley. Before cooking, the fins and tail are trimmed close, and several deep cuts made in each side of the fish to permit the gravy or drip- pings used for basting to penetrate the flesh ; the head is left on, because some persons prefer the small flakes of flesh which Ke under and back of the eyes. The fish is laid upon a little sauce or a folded napkin, on a hot dish, and garnished with a Httie parsley. To carve either a baked or a boiled fish, run the fish-knife by the side of the back fin, from the figure I to 2 ; next, cut from the back fin down to the middle of the under part of the 'fish, following the dotted lines; then, by slipping the fish-knife under the cut portions, they can be easily lifted off and served. After one side has been 52 CARVING. S3 served, the fish can be laid over upon the dish, and the other side served in the same way ; this gives a portion of both ; / / / I I I- I I I ! / i Baked Fish garnished with Parsley, the thick flesh of the back and the thin gelatinous fat part so esteemed by epicures. SEAD AND SHOULDERS OF FISH. The engraving here given shows the head and shoulders of a large fish garnished with turned vegetables and parsley. The platter containing the fish is placed over a hot-water dish. To carve such a cut of fish, cut from the direction of the Head and Shoulders of Fish. figure I towards 2, following the dotted line ; then cut from the top of the back down to the under part, in the direction of the dotted hnes : this will enable the carver to serve either the thick portion from the back of the neck, or the 54 PRACTICAL AMERICAN COOKERY. under part which is rich and gelatinous. This is a favorite way of serving boiled salmon, or cod's head and shoulders. FISH LARDED AND BAKED. This cut gives a very good idea of a fish larded and baked, and then garnished with mushrooms, turned vegetables, and parsley. The operation of larding is described elsewhere. To serve the fish, cut across the lower edge of the larded portion, in the direction from i to 2, and then cut from the centre of the back down the larded side, following the Fish larded and baked. dotted lines. Serve the larded portion, and some of the vegetable garnish and the sauce ; usually a bowl of sauce accompanies this dish to the table. BALF LARGE BOILED FISB. This picture represents half a large fish, such as fluke, turbot, or chicken halibut, boiled, and garnished with parsley. To serve it, cut from the outer edge towards the middle, and lift the slices off with the fish-knife. The dotted lines indicate the direction which the knife should take. Half a medium-size turbot will serve about ten people. CARVING. 55 Half Large boiled Fish. WHOLE TURBOT GARNISHED. When a large turbot. chicken halibut, or fluke is served entire, it is made an important part of the course, and much care is bestowed upon the garnishing of the dish. The engraving represents a turbot garnished with lobster, a craw- fish, and parsley. The fish is boiled in a special kettle, to prevent breaking. While it is being boiled, a large lobster is cooked, and the meat removed from the shell without Wliole Turbot garnished. breaking it apart ; this can easily be done by cutting away a portion of the under part of the shell with a can-opener, and removing the flesh as entire as possible ; the available 56 PRACTICAL AMERICAN COOKERY. part of the flesh is then cut in large slices, to be used as shown in the picture between the crawfish and the lobster- shell. The sUces are kept in place by being put upon a long flexible skewer ; and the crawfish

Cook this with the app: pantry check, scaling, and the assistant.