Turbut otherways calvered

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Draw the turbut, wash it clean, and boil it in half wine and half water, salt, and vinegar; when the pan boils put in the fish, with some slic’t onions, large mace, a clove or two, some slic’t ginger, whole pepper, and a bundle of sweet herbs, as time, rosemary, and a bay-leaf or two; scotch the fish on the white side very thick overthwart only one way, before you put it a boiling; being half boiled, put in some lemon or orange peel; and being through boil’d, serve it with the spices, herbs, some of the liquor, onions, and slic’t lemon.

Or serve it with beaten butter, slic’t lemon, herbs, spices, onions and barberries. Thus also you may dress holyburt.