Skip to main content
Main

Boiled Flounders

Boiled flounders are cooked in salted water with vinegar and served with melted butter or parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Boiled Flounders

Ingredients

Directions

Prepare

  1. Fill a kettle with enough water to cover the flounders.

  2. Add the salt and vinegar to the water.

Poach

  1. Bring the water to a boil, then gently simmer for 5 minutes.

  2. Do not let the water boil fast, or the fish will break.

Serve

  1. Serve with plain melted butter or parsley and butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Salt
Seasons the poaching water so the fish is lightly flavored as it cooks.

The step that matters

Keep the water at a gentle simmer. Vigorous boiling agitates the water and churns the delicate flounder flesh, so it breaks apart. A gentle simmer cooks the fish evenly while keeping its shape intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes