To Boil Plaice or Flounders

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 5 min Total: 5 min
Status
success · extracted 6 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Empty and well clean the fish.
  2. Make an incision in the back as directed for turbot.
  3. Lay them into cold spring water.
  4. Add salt and saltpetre in the same proportion as for cod fish.
  5. Let them just simmer for four or five minutes after the water first begins to boil, or longer should their size require it, but guard against their being broken.
  6. Serve them with plain melted butter.
Original Text
TO BOIL PLAICE OR FLOUNDERS. Plaice in season from May to January; flounders in September, October, and November. Plaice. After having emptied and well cleaned the fish, make an incision in the back as directed for turbot; lay them into cold spring water; add salt and saltpetre in the same proportion as for cod fish, and let them just simmer for four or five minutes after the water first begins to boil, or longer should their size require it, but guard against their being broken. Serve them with plain melted butter. 4 to 5 minutes; longer if needful.
Notes
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