when the fish begins to swell. Do not take off the fins, as they are a delicacy. Place it on a fish-strainer, in a roomy turbot-kettle, the back downwards. You may rub it over with lemon juice, to keep it white. Cover the fish with cold water, and throw in salt. Allow 1 lb. salt to a gallon and a half of water. It should be quite half an hour in coming to a boil, scum well, then draw the kettle to the side, and if a fish of 10 lbs. weight (larger are not so good), let it simmer 30 minutes, but if it do not simmer gently the fish will be spoiled and the skin cracked. When done, garnish with slices of lemon, scraped horse-radish, parsley, barberries, whole capers, or the pea of a lobster, forced through a sieve. A very few smelts or sprats fried, laid round the turbot. Lobster sauce is most esteemed, but shrimp or anchovy sauce answer very well. (See to dress Cold Turbot.)
The same as turbot, except that you put it into boiling water, the flesh being softer. Or: parboiled, covered with egg and crumbs, and browned before the fire, or in the frying-pan. If 6 lbs. simmer it ½ an hour, but when it begins to crack it is done.
The same as brill.
Wash clean, cover it with cold water, put in a handful of salt, and let it come gently to a boil, take off the scum, and set the fish-kettle aside; let it simmer very gently five minutes, and it is done, unless very large, then eight or ten minutes. Oyster sauce.
Wash clean, and rub the inside with salt; cover it with water, in the kettle. A small fish will be done in fifteen minutes after the water boils; a large one will take half an hour; but the tail being much thinner than the thick part, it will be done too much if boiled all at once; there-
