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Baked Flounders

Take two flounders, clean and split, and take out all the small bones. Lay the fish in a buttered dish and strew over some chopped mushrooms, parsley, green onions and rasped breadcrumbs; season with salt, pepper and a small quantity of grated nutmeg. Put a few pieces of butter on the top, and bake. Make a sufficient quantity of caper sauce, flavoring it with essence of anchovy and the juice of half a lemon. When cooked, drain the butter from the fish, pour over the sauce, and serve.

Baked Flounders, Italian Style Clean and prepare the fish as for boiling; put it into an oval-shaped bakingpan with one ounce of soft butter spread over it; pour over half a pint of white wine, and season with salt and pepper; then add three quarters of a pint of Italian sauce and sprinkle the top thickly with bread raspings. Place the pan on top of the fire for about five minutes to start the boiling, then put it in a moderate oven for a quarter of an hour. Serve it in the pan in which it was cooked.