English Turbot with Caper Sauce

Select a very fresh turbot with thick and white meat, scale and draw, then soak it for one hour in cold water containing a quarter as much milk. Lay it on the drainer of a fish kettle with some salt, and moisten with fresh water mixed with white wine or vinegar; let boil very slowly for three-quarters of an hour. Drain the turbot, rub the white surface with a piece of butter and dress, surrounding it with branches of parsley and balls of boiled potatoes three quarters of an inch in diameter. Serve separately a white sauce (No. 562); finished just when ready to serve with a piece of fresh butter and capers, or else serve a mussel sauce instead of caper (No. 506).