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Turbot, Pickled

Take the remains of a cooked turbot; lift the flesh from the bones in large pieces, and put these in a deep dish. Put the bones and trimmings into a saucepan with a pint of water, and add an onion stuck with two cloves, a small turnip and carrot, a bunch of parsley, a sprig of thyme, and a bay-leaf. Simmer these gently for half an hour, then add a glassful of sherry, or, if preferred, a quarter of a pint of vinegar. Let the liquor cool, and strain it over the fish. Serve quite cold. Time to boil the pickle, half an hour.