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Scollops of Turbot
Ingredients.
One pound of Cold Turbot.
Half a pint of White Sauce.
One teaspoonful of Anchovy Sauce.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Dressed Fish › Scollops of Turbot
Ingredients.
One pound of Cold Turbot.
Half a pint of White Sauce.
One teaspoonful of Anchovy Sauce.