{"id":5637,"slug":"boiled-turbot-nonpareil","title":"Boiled turbot, nonpareil","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["whole turbot","cold water","a glass of white wine","a handful of salt","one sliced carrot","one sliced onion","one sliced lemon","a bouquet garni","parsley in branches","quartered lemons","sauce nonpareil"],"ingredients_norm":["whole turbot","cold water","white wine","salt","carrot","onion","lemon","bouquet garni","parsley in branch","sauce nonpareil"],"steps":["Put the whole turbot in a fish kettle, cover with cold water.","Add a glass of white wine, a handful of salt, one sliced carrot, onion and lemon, and a bouquet garni.","Boil slowly for about ten minutes, then allow to stand for about thirty minutes in the hot water.","Then put the fish on a folded napkin on a platter, and garnish with parsley in branches and quartered lemons.","Serve sauce non pareil separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w88:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e209ccec6c770f40be19d0709fb6dd887542526cfc74dc8fa1406c340b973b22","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-turbot-nonpareil"}