; then set the kettle on the side of the fire, to boil as gently as
possible for about fifteen or twenty minutes (if it boils fast, the fish
will break to pieces); supposing it a middling-sized turbot, and to
weigh eight or nine pounds.

Rub a little of the inside red coral spawn of the lobster through a hair
sieve, without butter; and when the turbot is dished, sprinkle the spawn
over it. Garnish the dish with sprigs of curled parsley, sliced lemon,
and finely-scraped horseradish.

If you like to send it to table in full dress, surround it with
nicely-fried smelts (No. 173), gudgeons are often used for this purpose,
and may be bought very cheap when smelts are very dear; lay the largest
opposite the broadest part of the turbot, so that they may form a
well-proportioned fringe for it; or oysters (No. 183*); or cut a sole in
strips, crossways, about the size of a smelt; fry them as directed in
No. 145, and lay them round. Send up lobster sauce (No. 284); two boats
of it, if it is for a large party.

N.B. Cold turbot, with No. 372 for sauce; or take off the fillets that
are left as soon as the turbot returns from table, and they will make a
side dish for your next dinner, warmed in No. 364--2.

_Obs._ The thickest part is the favourite; and the carver of this fish
must remember to ask his friends if they are fin-fanciers. It will save
a troublesome job to the carver, if the cook, when the fish is boiled,
cuts the spine-bone across the middle.

_A Brill_,--(No. 143.)

Is dressed the same way as a turbot.

_Soles to boil._--(No. 144.)

A fine, fresh, thick sole is almost as good eating as a turbot.

Wash and clean it nicely; put it into a fish-kettle with a handful of
salt, and as much cold water as will cover it; set it on the side of the
fire, take off the scum as it rises, and let it boil gently; about five
minutes (according to its size) will be long enough, unless it be very
large. Send it up on a fish-drainer, garnished with slices of lemon and
sprigs of curled parsley, or nicely-fried smelts (No. 173), or oysters
(No. 183).

_Obs._ Slices of lemon are a universally acceptable garnish with either
fried or broiled fish: a few sprigs of crisp parsley may be added, if
you wish to make it look very smart; and parsley, or fennel and butter,
are excellent sauces (see Nos. 261 and 265), or chervil sauce (No. 264),
anchovy (No. 270).

N.B. Boiled soles are very good warmed up like eels, Wiggy's way (No.
164)