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To Boil Plaice or Flounders

This recipe uses saltpetre.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Boil Plaice or Flounders

Ingredients

Directions

  1. Clean and empty the fish thoroughly.

  2. Make an incision in the back of the fish.

  3. Soak the fish in cold spring water.

  4. Add coarse sea salt and saltpetre in equal proportions.

  5. Bring the water to a boil, then let the fish simmer for 4 to 5 minutes, or longer if needed.

  6. Serve with plain melted 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.

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