t. In
the time of Domitian, it is said one was taken of such
dimensions as to require, in the imperial kitchen, a new stove
to be erected, and a new dish to be made for it, in order that
it might be cooked and served whole: not even imperial Rome
could furnish a stove or a dish large enough for the monstrous
animal. Where it was caught, we are not aware; but the turbot of
the Adriatic Sea held a high rank in the "Eternal City."

TURBOT A LA CREME.

341. INGREDIENTS.--The remains of cold turbot. For sauce, 2 oz. of
butter, 4 tablespoonfuls of cream; salt, cayenne, and pounded mace to
taste.

_Mode_.--Clear away all skin and bone from the flesh of the turbot,
which should be done when it comes from table, as it causes less waste
when trimmed hot. Cut the flesh into nice square pieces, as equally as
possible; put into a stewpan the butter, let it melt, and add the cream
and seasoning; let it just simmer for one minute, but not boil. Lay in
the fish to warm, and serve it garnished with croutons or a paste
border.

_Time_.--10 minutes.

_Seasonable_ at any time.

_Note_.--The remains of cold salmon may be dressed in this way, and the
above mixture may be served in a _vol-au-vent_.

TURBOT AU GRATIN.

342. INGREDIENTS.--Remains of cold turbot, bechamel (_see_ Sauces),
bread crumbs, butter.

_Mode_.--Cut the flesh of the turbot into small dice, carefully freeing
it from all skin and bone. Put them into a stewpan, and moisten with 4
or 5 tablespoonfuls of bechamel. Let it get thoroughly hot, but do not
allow it to boil. Spread the mixture on a dish, cover with finely-grated
bread crumbs, and place small pieces of butter over the top. Brown it in
the oven, or with a salamander.

_Time_.--Altogether, 1/2 hour. _Seasonable_ at any time.

BOILED WHITING.

343. INGREDIENTS.--1/4 lb. of salt to each gallon of water.

_Mode_.--Cleanse the fish, but do not skin them; lay them in a
fish-kettle, with sufficient cold water to cover them, and salt in the
above proportion. Bring them gradually to a boil, and simmer gently for
about 5 minutes, or rather more should the fish be very large. Dish them
on a hot napkin, and garnish with tufts of parsley. Serve with anchovy
or caper sauce, and plain melted butter.

_Time_.--After the water boils, 5 minutes.

_Average cost_ for small whitings, 4d. each.

_Seasonable_ all the year, but best from October to March.

_Sufficient_, 1 small whiting