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TURBOT, BROILED (another way)

Marinade the turbot in olive oil, salt, pepper, etc., and broil it on a slow fire: it cannot be sufficiently done in this way in less than an hour. When you serve, cover with caper sauce, which is to be made as follows. Prepare some melted butter with a little glaze in it; when melted, throw in some essence of anchovies, a few capers, and a drop of vinegar. Then give a good seasoning, and pour the sauce over the fish.