Plaice or Flounders, fried or boiled (No. 155)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
For frying
For boiling
For serving
Reference to another recipe
Instructions (10)
To fry Flounders
  1. Clean them well.
  2. Flour them.
  3. Wipe them with a dry cloth to absorb all the water from them.
  4. Flour or egg and bread-crumb them, as directed in No. 145.
To boil Flounders
  1. Wash and clean them well.
  2. Cut the black side of them the same as you do turbot.
  3. Put them into a fish-kettle, with plenty of cold water and a handful of salt.
  4. When they come to a boil, skim them clean.
  5. Let them stand by the side of the fire for five minutes.
  6. They are ready.
Original Text
Plaice or Flounders, fried or boiled.—(No. 155.) Flounders are perhaps the most difficult fish to fry very nicely. Clean them well, flour them, and wipe them with a dry cloth to absorb all the water from them; flour or egg and bread-crumb them, &c. as directed in No. 145. To boil Flounders. Wash and clean them well, cut the black side of them the same as you do turbot, then put them into a fish-kettle, with plenty of cold water and a handful of salt; when they come to a boil, skim them clean, and let them stand by the side of the fire for five minutes, and they are ready. Obs.—Eaten with plain melted butter and a little salt, you have the sweet delicate flavour of the flounder, which is overpowered by any sauce.
Notes
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