Fried Flounders
Clean, dry, and score across but do not cut them in pieces. Roll in flour, drop in very hot lard or bacon fat and cook till brown. Serve with anchovy or tartare sauce.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Clean, dry, and score across but do not cut them in pieces. Roll in flour, drop in very hot lard or bacon fat and cook till brown. Serve with anchovy or tartare sauce.