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Boiled Flounders

A simple boiled flounder seasoned with sea salt and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Boiled Flounders

Ingredients

Directions

  1. Place the flounder in a kettle.

  2. Add 6 ounces of coarse sea salt and 1 gallon of water.

  3. Add a little vinegar.

  4. Bring the water to a boil for about 1 minute.

  5. Reduce heat and let it simmer until done, about 15 minutes.

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

Flounder
Is the main protein that cooks gently in the simmering liquid until it turns opaque and flaky.
Coarse sea salt
Seasons the poaching water so the fish takes on flavor as it cooks.
Vinegar
Adds a small amount of acidity to the poaching liquid, brightening the fish's flavor.

The step that matters

Reduce heat and simmer gently. Once the water boils, a gentle simmer cooks the fish evenly. A hard boil can break the delicate flesh into pieces and make it tough, so keep the water just below a rolling boil.

“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.

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