drain it. Put in enough
claret to cover it, two anchovies, salt, a scruple of nutmeg and ginger,
and let it stew slowly till half the liquor is wasted; then take it out,
and put in a piece of butter, of the size of a walnut, rolled in flour,
and a lemon minced, juice and all. Let these ingredients simmer till of
a proper thickness. Rub a hot dish with an eschalot or onion; pour the
sauce in, and lay the turbot carefully in the midst.

_Turbot or Barbel, glazed._

Lard the upper part of your turbot or barbel with fine bacon. Let it
simmer slowly between slices of ham, with a little champagne, or fine
white, and a bunch of sweet-herbs. Put into another stewpan part of a
fillet of veal, cut into dice, with one slice of ham; stew them with
some fine cullis, till the sauce is reduced to a thick gravy. When
thoroughly done, strain it off before you serve it, and, with a feather,
put it over your turbot to glaze it. Then pour some good cullis into the
stewpan, and toss it up as a sauce to serve in the dish, adding the
juice of a lemon.

_Turbot, to dress _en gras_, or in a rich fashion._

Put into a stewpan a small quantity of broth, several slices of veal,
and an equal quantity of ham, a little cayenne, and a bunch of
sweet-herbs. Let it stew over a very slow stove, and add a glass of
champagne. When this is completely done, serve it with any of the
sauces, named in the article Sauces, added to its own.

_Turbot or Barbel, to dress _en maigre,_ or in a lean fashion._

Put into a stewpan a large handful of salt, a pint of water, a clove of
garlic, onions, and all sorts of sweet kitchen herbs, the greater
variety the better, only an equal quantity of each. Boil the whole half
an hour over a slow fire; let it settle. Pour off the clear part of the
sauce, and strain it through a sieve; then put twice as much rich milk
as there is of the brine, and put the fish in it over a very slow fire,
letting it simmer only. When your turbot is done, pour over it any of
the sauces named as being proper for fish in the article Sauces.

_Turtle, to dress._

After having killed the turtle, divide the back and belly, cleaning it
well from the blood in four or five waters, with some salt; take away
the fins from the back, and scrape and scald them well from the scales;
then put the meat into the saucepan, with a little salt and water just
to cover it; stew it, and keep skimming it very clean all the while it
is stewing. Should the