Ingredients
- 19 boiling water
- two tablo spoonsful of salt
Directions
Cut it into small pieces, season it with pepper and salt, dip it in the yolk of egg, then into rolled cracker : fry in hot lard, and serve it up.
Turbot is one of the most delicious fish we have, when properly prepared and served. It must be washed with the greatest care, and cut down the middle of the back, on the dark side of the fish. Have your kettle perfectly clean ; put your fish into
FAMILY RECEIPT BOOK. 19
boiling water, enough to cover it, with two tablo spoonsful of salt ; let it Tboil slowly, skim it fre- quently. It will cook sufficiently in twenty minutes : drain and dish it ; serve up hot with butter and egg sauce, or any other preferred.
Trout should be fried as perch.