Having washed and dried a small turbot well, put into a
stew-pan some thyme, parsley, sweet herbs, and an onion
sliced. Then lay the turbot in a stew-pan, which should
be just large enough to hold it, and strew over the fish the
same herbs that are under it, with some chives and sweet
basil. Then pour in an equal quantity of white wine and
white-wine vinegar, till the fish is covered. Stew in a little
bay-salt with some whole pepper, and set the stew-pan over
a gentle stove, increasing the heat by degrees till the fish is
done. Then take it off the fire, but do not take out the
turbot. Set a saucepan on the fire with a pound of butter,
two anchovies split, boned, and washed, two tablespoonfuls
of capers cut small, some whole chives, pepper, salt, grated
nutmeg, a little flour, a spoonful of vinegar, and a small
quantity of water; keep shaking the saucepan round for
some time. Having then put on the turbot to make it hot,
place it in a dish and pour some of the sauce over it. Lay
horseradish round it, and pour what sauce remains into a
boat,
  In the same way you may dress soles, flounders, large
plaice, or dabs.
 

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