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.
Seasonable from August to November.
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.
Seasonable from August to November.
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