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Turbot, Cold, with Shrimp Chutney

Lift the flesh from the bones, free it from skin, and divide it into neat pieces. Lay these on a dish, garnish with green parsley, and send to table with the following preparation. Shell a pint of fresh shrimps, mince them finely, pound them to a smooth paste, and season with cayenne and a little salt if required. Mix with them Lucca oil and best vinegar, enough to make a smooth paste. The proper proportions are one spoonful of vinegar to two of oil, but in regard to this individual taste must be consulted. The chutney when finished should be of the consistency of thick boiled custard. A little finely-minced shallot may be added or not.