Flounders, Fried
INGREDIENTS. -Flounders, egg and bread-crumbs; boiling lard. AVERAGE COST, from 1d. to 3d. each.
Cleanse the fish, and, two hours before they are wanted, rub them inside and out with salt, to render them firm; wash and FLOUNDERS. wipe them very dry, dip them into egg, and sprinkle over with bread-crumbs; fry them in boiling lard, dish on a hot napkin, and garnish with crisped parsley.
TIME.-From 5 to 10 minutes, according to size.
SEASONABLE from August to November.
Flour, Baked or Boiled (for