Fish
To Boil Turbot
The turbot kettle must be of a proper size, and in the nicest order. Set the fish in cold water to cover it completely: throw a handful of salt and one glass of vinegar into it; let it gradually boil; be very careful that there fall no blacks, but skim it well, and preserve the beauty of the colour.
Serve it garnished with a complete fringe of curled parsley, lemon, and horseradish.
The sauce must be the finest lobster, and anchovy butter, and plain butter, served plentifully in separate tureens.