Note 253 — INDEX

No. 253. Boiled Turbot.—Soak the fish first in salted water to take off slime, do not cut off fins; when clean make an incision down the middle of the back to prevent skin on the other side from cracking, rub it over with lemon and lay it in kettle of cold water; after it gets to boiling let it boil slowly; when done, drain well and lay on hot napkin; rub a little lobster coral through a sieve, sprinkle it over fish and garnish with sprigs of parsley and sliced lemon. Serve with lobster (No. 30) or shrimp sauce, or with plain drawn butter. The old fashioned way of dishing this fish is white side up, but now usually the dark side up.