Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 187

Wash and well dry a middling sized turbot; put it with two bay-leaves into a deep stew-dish, with some cloves, a handful of parsley, a large onion, and some salt and pepper, add a pint of boiling hot white wine, strain in some strong veal gravy that will more than cover the fish, and remove it on one side that the ingredients may be well mixed together. Lay it on a hot dish, strain the gravy into a saucepan with some butter and flour, pour a little over the fish, and put the remainder in a sauce terrine.