To Bake a Turbutt

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Dish, the Size of your Turbut, rub Butter all over it thick, throw a little Salt, a little beaten Pepper, and half a large Nutmeg, some Parsley minced fine, and throw all over, pour in a Pint of Wine, cut off the Head and Tail, lay it into the Dish, pour another Pint of White Wine all over it, grate the other half of the Nutmeg over it, and a little Pepper, and some Salt, and chopped Parsley. Lay a Piece of Butter here and there all over, and throw a little Flour all over, and then a good many Crumbs of Bread. Bake it, and be sure that it is of a fine brown, then lay it in your Dish, stir the Sauce in your Dish all together, pour it into a Sauce-pan, shake in a little Flour, stir it well together, let it boil, then stir in a Piece of Butter, and two Spoonfuls of Ketchup, let it boil, and pour it into Basons. Garnish your Dish with Lemon, and you may add what you fancy to the Sauce, as; Shrimps, Anchovies, Mushrooms, &c. If a small Turbutt, half the Wine will do; it eats finely thus: Lay it in a Dish, skim off all the Fat, and pour the rest over it; let it stand till cold; and it is good with Vinegar, and a fine Dish to set out a cold Table.