To boil a Plaice or Flounder

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
For boiling the fish
For the sauce
Alternative sauce
Instructions (15)
  1. Let your water boil.
  2. Throw some salt in.
  3. Then put in your fish.
  4. Boil it till you think it is enough.
  5. Take it out of the water in a slice to drain.
  6. Take two spoonfuls of the liquor with a little salt.
  7. Add a little grated nutmeg.
  8. Beat up the yolk of an egg very well with the liquor.
  9. Stir in the egg.
  10. Beat it well together with a knife carefully.
  11. Slice away all the little bones round the fish.
  12. Pour the sauce over it.
  13. Set it over a chafing-dish of coals for a minute.
  14. Send it hot away.
  15. Or in the room of this sauce, add melted butter in a cup.
Original Text
To boil a Plaice or Flounder. LET your water boil, throw ſome ſalt in, then put in your fiſh, boil it till you think it is enough, and take it out of the water in a ſlice to drain. Take two ſpoonfuls of the liquor with a little ſalt, a little grated nutmeg, then beat up the yolk of an egg very well with the liquor, and ſtir in the egg; beat it well together with a knife carefully, ſlice away all the little bones round the fiſh, pour the ſauce over it, then ſet it over a chafing-diſh of coals for a minute, and ſend it hot away. Or in the room of this ſauce, add melted butter in a cup.
Notes
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