Flounders, Plaise and Dabs

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Flounders, Plaise and Dabs ↝ Fish, flounder, NFS [Fish]
salt ↝ Salt, table, iodized [Spices and Herbs]
shrimp, cockle, or muscle sauce
shrimp, cockle, or muscle sauce ↝ Cockles, raw (Alaska Native) [American Indian/Alaska Native Foods]
shrimp, cockle, or muscle sauce
red cabbage ↝ Cabbage, red, raw [Vegetables and Vegetable Products]

Instructions (3)

First cut off the fins, nick the brown side under the head, and take out the guts.
Then dry them with a cloth, and boil them in salt and water.
Serve them up with shrimp, cockle, or muscle sauce, and garnish with red cabbage.

Original Text

Flounders, Plaise and Dabs.
AS the fimilarity of these fish is so great, the method of dressing either must be the same. First cut off the fins, nick the brown side under the head, and take out the guts. Then dry them with a cloth, and boil them in salt and water. Serve them up with shrimp, cockle, or muscle sauce, and garnish with red cabbage.

Notes

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