From:
The Thorough Good Cook
Fish: 25. To Dress a Turbot with Capers.
Having washed and dried a small
turbot well, put into a
stew-
pan some
thyme,
parsley,
sweet herbs, and an
onion sliced. Then lay the turbot in a stew-pan, which should be just large enough to hold it, and strew over the
fish the same herbs that are under it, with some
chives and
sweet basil. Then pour in an equal quantity of
white wine and
white-wine vinegar, till the fish is covered. Stew in a little bay-salt with some whole
pepper, and set the stew-pan over a gentle
stove, increasing the
heat by degrees till the fish is done. Then take it off the fire, but do not take out the turbot. Set a saucepan on the fire with a pound of
butter, two
anchovies split,
boned, and washed, two tablespoonfuls of
capers cut small, some whole chives, pepper, salt, grated
nutmeg, a little
flour, a spoonful of
vinegar, and a small quantity of water; keep shaking the saucepan round for some time. Having then put on the turbot to make it hot, place it in a dish and pour some of the
sauce over it. Lay
horseradish round it, and pour what sauce remains into a
boat.
In the same way you may dress
soles,
flounders, large plaice, or dabs.