n the dish. See that it is served quite dry.
Sauce--lobster and white sauce.

_Turbot, to boil._

Put the turbot into a kettle, with white wine vinegar and lemon; season
with salt and onions; add to these water. Boil it over a gentle fire,
skimming it very clean. Garnish with slices of lemon on the top.

_Turbot, to boil in Gravy._

Wash and well dry a middling sized turbot; put it with two bay-leaves
into a deep stew-dish, with some cloves, a handful of parsley, a large
onion, and some salt and pepper, add a pint of boiling hot white wine,
strain in some strong veal gravy that will more than cover the fish, and
remove it on one side that the ingredients may be well mixed together.
Lay it on a hot dish, strain the gravy into a saucepan with some butter
and flour, pour a little over the fish, and put the remainder in a sauce
terrine.

_Turbot, to boil in Court Bouillon, with Capers._

Be very particular in washing and drying your turbot. Take thyme,
parsley, sweet-herbs of all sorts, minced very fine, and one large onion
sliced; put them into a stewpan, then lay in the turbot--the stewpan
should be just large enough to hold the fish--strew over the fish the
same herbs that are under it, with some chives and a little sweet basil;
pour in an equal quantity of white wine and white wine vinegar, till the
fish is completely covered; strew in a little bay salt with some pepper.
Set the stewpan over a stove, with a very gentle fire, increasing the
heat by degrees, till it is done sufficiently. Take it off the fire, but
do not take the turbot out: let it stand on the side of the stove. Set a
saucepan on the fire, with a pound of butter and two anchovies, split,
boned, and carefully cleansed, two large spoonfuls of capers cut small,
some chives whole, and a little cayenne, nutmeg grated, a little flour,
a spoonful of vinegar, and a little broth. Set the saucepan over the
stove, keep shaking it round for some time, and then leave it at the
side of the stove. Take up the stewpan in which is the turbot, and set
it on the stove to make it quite hot; then put it in a deep dish; and,
having warmed the sauce, pour it over it, and serve up.

Soles, flounders, plaice, &c. are all excellent dressed in the same way.

_Turbot, to fry._

It must be a small turbot. Cut it across, as if it were ribbed; when it
is quite dry, flour it, and put it into a large frying-pan with boiling
butter enough to cover it; fry it brown, then