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Boiled Turbot with Lobster Sauce

Place a turbot in a fish kettle with a bunch of parsley, a lump of salt, plenty of cold water and the juice of two large lemons. When the water begins to boil move the kettle to the side of the fire and let it simmer until the fish is tender. Have prepared the following sauce: Pick the meat from a hen lobster and cut it into moderate-sized pieces; place the shell and spawn in a mortar with a lump of butter and pound it until smooth, then pass it through a fine hair sieve. Make three-fourths of a pint of butter sauce, put the pieces of lobster in it, and season it with a very small quantity of cayenne pepper. When the sauce boils stir in the pounded mixture and one teacupful of cream, and move the pan to the edge of the fire. When the turbot is cooked drain it well, lay it on a hot dish over which has been spread a folded napkin, place a border of fresh green parsley round the dish and then a circle of quarters of lemon. Serve the fish while hot with the sauce in a sauceboat. The fish does not require much boiling.