Mrs Beetons Fish Recipes Revisited

Boiled Flounders

Flounders
Water, to cover the fish
Salt 170g (6oz) per 4.55lt (8 pints)
Vinegar
Butter
Parsley (optional)

Place the fish into a fish kettle with enough salted water to cover, lay in the fish, add a little vinegar.
Bring to a slow boil, simmer very gently for 5 minutes.
Do not boil too fast or the fish will break.
Serve with plain melted butter or parsley and butter.

Time: After the water boils, 5 minutes.
Seasonable from August to November.

FRIED FLOUNDERS

260. INGREDIENTS - Flounders, egg, and bread crumbs; boiling lard.

Mode - Cleanse the fish, and, two hours before they are wanted, rub them inside and out with salt, to render them firm; wash and wipe them very dry, dip them into egg, and sprinkle over with bread crumbs; fry them in boiling lard, dish on a hot napkin, and garnish with crisped parsley.

Time - From 5 to 10 minutes, according to size.

Average cost, 3d. each.

Seasonable from August to November.

Sufficient 1 for each person.

Mrs BeetonRecipes

Mrs Beetons Fish Recipes Revisited

Boiled Flounders

Mrs Beeton
Recipes