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Flounders, Fricasseed

Put the liquor of a dozen oysters into a stewpan with a glass of white wine, and a gill of white stock. Simmer for ten minutes, add a gill of cream, and thicken with flour and butter, then add the oysters. Have ready fillets of flounders or plaice that have been fried crisp and brown in butter or dripping. Lay them in the centre of a hot dish, pour the sauce round them, and serve. Time, ten minutes to fry. Probable cost, 6d. to 1s. Sufficient, one for each person.