The Epicure's Almanac or Diary of Good Living
July 17th : TURBOT
This is one of the few, if not the only, fish whose flavour is improved by keeping; but to guard against
mischief in this sultry season, let me advise you to rub the turbot over with salt very lightly, and to hang it up in a cool safe.
Two hours before you intend to cook it, let it be put into fresh spring water ; and just as you are about to put it into the kettle, make a couple of incisions half way down to the bone, upon the back of the fish, this will prevent the cracking of the skin, as the fish swells in hot water.
Fill your kettle three parts with cold water, and then throw in a liberal handful of salt; place the turbot upon a tin or earthenware strainer, and put it into the water; as it begins to boil take off the scum, and then set your kettle by the side of the fire, so that the water boils very slowly, for twenty minutes or a quarter of an hour, according to the size of your fish; a turbot of nine pounds will require at least twenty minutes, and so in proportion.
Take it out of the water very carefully, and place it on a coarse cloth, then cover the dish you mean to send to table with a napkin, place the turbot upon it, strew whole capers over it, and serve with lobster sauce and slices of lemon. You may, if you prefer it, strew the fish with the pea of lobster forced through a sieve.