To stew Turbut or Holyburt

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take it and cut it in slices, then fry it, and being half fryed put it in a stew-pan or deep dish, then put to it some claret, grated nutmeg, three or four slices of an orange, a little wine-vinegar, and sweet butter, stew it well, dish it, and run it over with beaten butter, slicโ€™t lemon or orange, and orange or lemon-Peel.