The turbot is a very noble fish. Ho should be treated with dignity. One of the leat ways is this, Have him filleted, in fairly large pieces. 'Then dip him in olive of, pepper and salt him, and grill him until he turns swarthy with ord fillet should be served wi of parsley-butter atop. I say, not ance, but a few drops of lemon juice.' It is a deplorable habit we have in this country of being sauce to our fried and grilled fishes, 34, devastating their flavour, masking it ea that it cannot be recognised. As a friend remarks, if we must have heavy, sole-destroying sauces, lot them be poured ovey fillets of Dlotting-paper. I agree with him in all except that abominable pun.
Text read from the printed page and cleaned; old type leaves the occasional error.