Preparation info

  • 6–7

    helpings

    Appears in

    Mrs Beeton's All About Cookery

    By Isabella Beeton

    Published 1861

    • About

    Method

    This fish is dressed in the same way as turbot, which it resembles in firmness but not in richness. Wash it thoroughly, cut off the fins but not the head, place in a pan and cover with warm water, adding salt to