Name: To Boil Plaice or Flounders
Ingredients: salt

To Boil Plaice or Flounders

Ingredients

salt

Directions

Plaice in season from May to January; flounders in September, October, and November.
After having emptied and well cleaned the fish, make an incision in the back as directed for turbot; lay them into cold spring water; add salt and saltpetre in the same proportion as for cod fish, and let them just simmer for four or five minutes after the water first begins to boil, or longer should their size require it, but guard against their being broken. Serve them with plain melted butter. 4 to 5 minutes; longer if needful.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.