Boiled Flounders

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 5 min Total: 5 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

Sufficient water to cover the flounders ↝ Water, tap [Tap water]
salt in the proportion of 6 oz. to each gallon ↝ Salt, table, iodized [Spices and Herbs]
a little vinegar ↝ Vinegar [Mustard and other condiments]

For serving

plain melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
parsley and butter ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Put on a kettle with enough water to cover the flounders.
Lay in the fish.
Add salt and vinegar in the above proportions.
When it boils, simmer very gently for 5 minutes.
Do not boil fast, or they will break.
Serve with plain melted butter, or parsley and butter.

Original Text

BOILED FLOUNDERS.

259. INGREDIENTS.—Sufficient water to cover the flounders, salt in the proportion of 6 oz. to each gallon, a little vinegar.

Mode.—Pat on a kettle with enough water to cover the flounders, lay in the fish, add salt and vinegar in the above proportions, and when it boils, simmer very gently for 5 minutes. They must not boil fast, or they will break. Serve with plain melted butter, or parsley and butter.

Time.—After the water boils, 5 minutes.

Average cost, 3d. each.

Seasonable from August to November.

[Illustration: FLOUNDERS.]

THE FLOUNDER.—This comes under the tribe usually denominated Flat-fish, and is generally held in the smallest estimation of any among them. It is an inhabitant of both the seas and the rivers, while it thrives in ponds. On the English coasts it is very abundant, and the London market consumes it in large quantities. It is considered easy of digestion, and the Thames flounder is esteemed a delicate fish.

Notes

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