il, and skim very carefully; keep it gently simmering, and
on no account let it boil fast, as the fish would have a very unsightly
appearance. When the meat separates easily from the bone, it is done;
then take it out, let it drain well, and dish it on a hot napkin. Rub a
little lobster spawn through a sieve, sprinkle it over the fish, and
garnish with tufts of parsley and cut lemon. Lobster or shrimp sauce,
and plain melted butter, should be sent to table with it. (See Coloured
Plate E.)

_Time_.--After the water boils, about 1/2 hour for a large turbot;
middling size, about 20 minutes.

_Average cost_,--large turbot, from 10s. to 12s.; middling size, from
12s. to 15s.

_Seasonable_ at any time.

_Sufficient_, 1 middling-sized turbot for 8 persons.

_Note_.--An amusing anecdote is related, by Miss Edgeworth, of a bishop,
who, descending to his kitchen to superintend the dressing of a turbot,
and discovering that his cook had stupidly cut off the fins, immediately
commenced sewing them on again with his own episcopal fingers. This
dignitary knew the value of a turbot's gelatinous appendages.

GARNISH FOR TURBOT OR OTHER LARGE FISH.

338. Take the crumb of a stale loaf, cut it into small pyramids with
flat tops, and on the top of each pyramid, put rather more than a
tablespoonful of white of egg beaten to a stiff froth. Over this,
sprinkle finely-chopped parsley and fine raspings of a dark colour.
Arrange these on the napkin round the fish, one green and one brown
alternately.

TO CHOOSE TURBOT.--See that it is thick, and of a yellowish white; for
if of a bluish tint, it is not good.

[Illustration: THE TURBOT.]

THE TURBOT.--This is the most esteemed of all our flat fish. The
northern parts of the English coast, and some places off the
coast of Holland, produce turbot in great abundance, and in
greater excellence than any other parts of the world. The London
market is chiefly supplied by Dutch fishermen, who bring to it
nearly 90,000 a year. The flesh is firm, white, rich, and
gelatinous, and is the better for being kept a day or two
previous to cooking it. In many parts of the country, turbot and
halibut are indiscriminately sold for each other. They are,
however, perfectly distinct; the upper parts of the former being
marked with large, unequal, and obtuse tubercles, while those of
the other are quite smooth, and covered with oblong soft scales,
which