The Art of Cookery* 
172. 
To broil mackreh 
CLEAN them, cut off the heads, fplit them,feafon them with 
pepper and fait, flour them, and broil them of a fine light brown* 
Let your fauce be plain butter. 
To broil weavers. 
GUT them and waflh them clean, dry them in a clean cloth* 
pour them, then broil them, and have melted butter in a cup. 
They are fine fifh, and cut as firm as a foal; but you muff take 
care not to hurt yourfelf with the two fharp bones in the head.- 
To boll a turbut . 
LAY it in a good deal of fait and water an hour or two, and 
if it is not quite fweet, fhift your water five or fix times ; firft 
put a good deal of fait in the mouth and belly. 
In the mean time feton your fifh-kettle with clean water and 
fait, a little vinegar, and a piece of horfe-raddifh. When the 
water boils, lay the turbut on a fifh-plate, put it into the ket¬ 
tle, let it be well boiled, but take great care it is not too much 
done; when enough, take ofF the fifh kettle, fet it before the 
fire, then carefully lift up the fifh-plate, and fet it acrofs the ket¬ 
tle to drain : in the mean time melt a good deal of frefh butter, 
and bruife in either the body of one or two lobfters, and the 
meat cut final], then give it a boil, and pour it into bafons. This 
Is the beft fauce; but you may make what you pleafe. Lay the 
fifh in the difh. Garnifh with fcr.aped horfe-raddifh and lemon, 
and pour a few fpoonfuls of fauce over it. 
T0 bake a turbut . 
TAKE a difh the fize of your turbut, rub butter all over 
it thick, throw a little fait, a little beaten pepper, and half a 
large nutmeg, feme parfley minced fine and throw all over, pour 
in a pint of white wine, cutoff the head and tail, lay the turbut 
in the difh, pour another pint of white wine all over, grate the 
other half of the nutmeg over it, and a little pepper, fome fait 
and chopped parfley. Lay a piece of butter here and {here all 
over, and throw a little flour all over, and then a good many 
crumbs of bread. Bake it, and be fure that it is of a fine brown ; 
then lay it in your difh, ftir the fauce in your difh all together, 
pour it into a fauce-pan, (hake in a little flour, let it boil, then 
flir in a piece of butter and two fpoonfuls of catchup, let it boil 
and pour it into bafons. Garnifh your difh with lemon; and you 
may 
' % 
