Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Ingredients.
— Remains of cold turbot, Bechamel (see Sauces), or any good white sauce, breadcrumbs, butter.
Method.
— Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone.
Put the dice into a stewpan, and moisten with 4 or 5 tablespoonfuls of Bechamel sauce.
Let it get thoroughly hot, but do not allow it to boil.
Spread the mixture on a dish, cover with linely-.urated l»n»\vm-d breadcrumbs, and pi.
United Kingdom
Saucepan
Chef's knife
Cutting board