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TURBOT (au Gratin)

Take the remains of cooked turbot, and divide the flesh into square pieces of an equal size, after having taken away all skin and bone. Sprinkle with bread-crumbs mixed with a little minced parsley and seasoning. Lay the fish in a baking-dish with two ounces of butter, and bake for a quarter of an hour, basting frequently. Take the remains of the shrimp or lobster sauce that accompanied the turbot, add to it a little essence of anchovies and a squeeze of lemon, and make it hot. Arrange the fish neatly on a dish, and pour the sauce over it. Garnish with parsley and cut lemon.