Braised Turbot

Preparation info

  • For

    6

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century recipe.

Ingredients

  • about lb. (1-¼ k.) turbot cut in a thick slice with the bone removed; ask fishmonger

Method

Boil the fish bone and trimmings in pints (9 dl.) of water for 30 minutes, with a little salt; strain off