Flounder Pie

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
For the pie
For the liquor
Instructions (10)
  1. Gut your flounders, wash them clean, and then dry them well in a cloth.
  2. Give them a gentle boil.
  3. Cut the flesh clean from the bones.
  4. Lay a good crust over the dish.
  5. Put a little fresh butter at the bottom, and on that the fish.
  6. Season with pepper and salt to your taste.
  7. Boil the bones in the water the fish was boiled in, with a small piece of horse-radish, a little parsley, a bit of lemon-peel, and a crust of bread.
  8. Boil it till there is just enough liquor for the pie.
  9. Strain the liquor, and pour it over the fish.
  10. Put on the lid, and send it to a moderate heated oven.
Original Text
Flounder Pie. GUT your flounders, wash them clean, and then dry them well in a cloth. Give them a gentle boil, and then cut the flesh clean from the bones, lay a good crust over the dish, put a little fresh butter at the bottom, and on that the fish. Season with pepper and salt to your taste. Boil the bones in the water the fish was boiled in, with a small piece of horse-radish, a little parsley, a bit of lemon-peel, and a crust of bread. Boil it till there is just enough liquor for the pie, then strain it, and pour it over the fish. Put on the lid, and send it to a moderate heated oven.
Notes
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