Home › The Principles of Cookery › Flounders, Boiled

Flounders, Boiled

Lay the fish in a kettle, with salt and boiling water in the proportion of six ounces to each gallon, and a little vinegar. Let the water boil up again, and then remove it to the side to simmer till the contents are done. The fish must not boil fast, or they will break. Time to simmer, ten to fifteen minutes. Probable cost of flounders, from 6d. to 1s.