Turbot, To Carve
First run the fish-slice down the thickest part of the fish lengthwise, quite through to the bone, and then cut handsome and regular slices across the fish until all the meat on the upper side TURBOT A L'ITALIENNE. stock, 2 tablespoonfuls of purée of tomatoes, 1 teaspoonful of parsley chopped fine, the juice of half a lemon and a little butter, and make all hot together.
TIME.-2 hours.
SEASONABLE from May to September.
