The trawl is a sort of net for catching those fish which habitually live at the bottom of the sea, such as soles, plaice, turbot, and gurnett.

To make a TURBOT-HEAD PIE.

How to make SAUCE for a boiled SALMON or TURBOT.

Take out the bones of a turbot or britt, lay it in salt twenty four hours, boil it with good store of salt; make your pickle of white wine vinegar and three quarts of water, boil them, and put in a little vinegar in the boiling; don't boil it over much, if you do it will make it soft; when 'tis enough take it out till it be cold, put the same pickle to it, and keep it for use.

To make SAUCE for SALMON or TURBOT.

Boil your turbot or salmon, and set it to drain; take the gravy that drains from the salmon or turbot, an anchovy or two, a little lemon-peel shred, a spoonful of catchup, and a little butter, thicken it with flour the thickness of cream, put to it a little shred parsley and fennel; but do not put in your parsley and fennel till you be just going to send it up, for it will take off the green.

Boil your turbot or salmon, and set it to drain; take the gravy that drains from the salmon or turbot, an anchovy or two, a little lemon-peel shred, a spoonful of catchup, and a little butter, thicken it with flour the thickness of cream, put to it a little shred parsley and fennel; but do not put in your parsley and fennel till you be just going to send it up, for it will take off the green.

Acid for to make Purslain to pickle Pie rich to make Pie Eel Pie Turbot-Head Herring Orange Ham Woodcock sweet Chicken savoury do.

Sauce for a Rump of Beef Sauce for Neck of Veal for Turkey for boil'd Rabbits for Pike Sauce for boil'd Salmon or Turbot for Haddock or Cod for Salmon or Turbot for tame Ducks for green Goose another Way for Chickens for Turkey, another Way for Tongues for Cod's Head for a Cod's Head another Way for Flesh or Fish Soop Vermicelly Hare green Pease Onion do.

Sauce for a Rump of Beef Sauce for Neck of Veal for Turkey for boil'd Rabbits for Pike Sauce for boil'd Salmon or Turbot for Haddock or Cod for Salmon or Turbot for tame Ducks for green Goose another Way for Chickens for Turkey, another Way for Tongues for Cod's Head for a Cod's Head another Way for Flesh or Fish Soop Vermicelly Hare green Pease Onion do.

LOBSTER SAUCE, to serve with Turbot, Salmon, Brill, &c. (Very Good.) 464.

If it is intended to be served with turbot or brill, a little of the spawn (dried and rubbed through a sieve without butter) should be saved to garnish with; but as the goodness, flavour, and appearance of the sauce so much depend on having a proper quantity of spawn, the less used for garnishing the better.

Sufficient to serve with a small turbot, a brill, or salmon for 6 persons.

Sufficient for re-warming the remains of 1/2 calf's head, or a small dish of cold flaked turbot, cod, &c. MAIGRE MAITRE D'HOTEL SAUCE (HOT).

He declareth against fish, the turbot being smallyet suffereth himself to be importuned into a slice against his first resolution.

'If I were in Constantinople I should tell you that this turbot is extremely good, but as we are in London I suppose it would be very bad manners to say so, wouldn't it?

Skate, cod, and turbot, and herring we have tasted ofabundance of mussels (clams) the best we ever saw; and crabs and lobsters in their time, infinite.

Magninus rejects conger, sturgeon, turbot, mackerel, skate.

Soles, gurnets, congers, turbots, and salmon.

It derives its name from having teeth exactly like those of a sheep, and is a most excellent fish wherewith to console themselves for the want of the turbot, which is never seen in the American waters.

[Footnote G: Turbot is a good substitute for sea-bass.]

Now here is the whole of this long coast of America, and all her rivers, and lakes, and brooks, swarming with such treasures as any man might fatten on, and yet his Majesty's servants, who come among us, talk of their turbots, and their sole, and their carp, as if the Lord had only made such fish, and the devil had let the others slip through his fingers, without asking leave.

"'Tis true no turbots dignify my boards, But gudgeons, flounders, what my Thames affords.

Two Turbots to remove the Soops.

Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut small, two onions boiled till tender and mild, and a few truffles thinly sliced; pour over a fine salad mixture, and arrange it into a shape, high in the centre, and garnish with hard eggs cut in slices; a little cucumber mixed with the salad is an improvement.