To boil FLOUNDERS. and all Kinds of FLAT Fish.

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

For boiling fish

salt ↝ Salt, table, iodized [Spices and Herbs]

For sauces

gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
shrimp ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
cockle ↝ Clams, raw [Shellfish]
muscle

For garnish

red cabbage ↝ Cabbage, red, raw [Vegetables and Vegetable Products]

Instructions (7)

Cut off the fins of the fish.
Nick the brown side under the head.
Take out the guts.
Dry the fish with a cloth.
Boil the fish in salt and water.
Make gravy, shrimp, cockle, or muscle sauce.
Garnish the fish with red cabbage.

Original Text

To boil FLOUNDERS. and all Kinds of FLAT Fish.
CUT off the fins; and nick the brown side under the head, then take out the guts, and dry them with a cloth, boil them in salt and water; make either gravy, shrimp, cockle, or muscle sauce, and garnish it with red cabbage.

Notes

—