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Turtle Fish

Take equal quantities of fresh ling, haddock, or codling, and of skate, cut the fish into neat slices, wash and clean them, and fry them in hot fat till they are lightly browned. Drain them, and stew them in good gravy thickened with flour and butter, and seasoned rather highly with salt and cayenne. Add the meat of a lobster and a dozen or more oysters with their liquor. A little wine may be added or not. Serve the preparation in a soup tureen. A couple of cods' sounds, stewed in spinach-juice till they are coloured green, and afterwards cut into neat squares and put into the gravy, may be added to the preparation, as an imitation of the green fat of the turtle. Time, altogether, about three-quarters of an hour.