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✪ Baked Flounders, Italian Style. 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.
Boiled Flou nders.
Clean and wash a flounder, make a sharp cut nearly to the bone down the back,
put it into a fishkettle with sufficient water to cover, add half an ounce of saltpetre
and four ounces of salt✪ Boiled Flounders to every gallon of water and simmer gently on the side of the
fire for six minutes or longer, according to the size of the fish, taking care that it does
not break. Take it out carefully, spread on a napkin and serve with a sauceboatful
of melted butter.
Fricassee of Flounders.
Take one or two flounders, clean and wash thoroughly; remove the fillets care-
fully and dust them over with salt and flour, plunge them into boiling fat and fry.
6o FISH.
Chop finely one dozen oysters, put them with their liquor into a saucepan, pour in a
tumblerful of white wine, add three boned anchovies, and salt, pepper and grated
nutmeg to taste✪ Fricassee of Flounders. Let them cook gently for two or three minutes, then put in the
fillets, give the pan a shake, warm all up together, turn the whole out on to a hot dish
and serve with slices of lemon for garnish.
Fried Flounders.
Clean and prepare as for boiling some small fish, score them over the back and
sprinkle with salt and pepper, dip them into milk and cover well with flour; or dip
them in egg and breadcrumbs✪ Fried Flounders, put them into a fryingpan of hot fat and fry for four
minutes, then bring the fat to the boil and fry for three minutes longer. Take them
out, drain and dust over with a little salt; garnish with halves of lemon and fried
parsley and serve on a hot dish.
Baked Haddock.
Clean a haddock, remove the eyes, trim it and pass its tail through the cavity of
the eyes, or the tail may be tied to its mouth. Chop finely two ounces of fat bacon
and a little green parsley, mix these with two ounces of breadcrumbs, a little salt and
pepper, a few drops of essence of anchovy, and an egg to make it into a sti£E paste.
Stuff the fish with the mixture and sew it up. Put one tablespoon ful of flour in a
basin, work into it one tablespoonful of cold water, pour on one breakfast cupful of
boiling water, and mix in one ounce of butter and two tablespoon fuls of essence of
anchov✪ Baked Haddocky. Pour this into a baking tin, put the fish on it, place the pan in a moderate
oven and bake for an hour, basting frequently, or until done, without its taking color.
It may be served in the baking tin placed in the dish or taken out and placed on a
dish; but the fish needs to be handled very carefully or it will break to pieces when
moved, thus spoiling its appearance. The sauce can be poured round it A few
skinned shrimps added to the sauce when it is about half cooked are a great improve-
ment, and the dish may be garnished with crayfish tails.
Boiled Haddock with Lobster Sauce. ✪ Boiled Haddock with Lobster Sauce
Page 13 · 7 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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.
Boiled Flounders.
Clean and wash a flounder, make a sharp cut nearly to the bone down the back, put it into a fishkettle with sufficient water to cover, add half an ounce of saltpetre and four ounces of salt to every gallon of water and simmer gently on the side of the fire for six minutes or longer, according to the size of the fish, taking care that it does not break. Take it out carefully, spread on a napkin and serve with a sauceboatful of melted butter.
Fricassee of Flounders.
Take one or two flounders, clean and wash thoroughly; remove the fillets carefully and dust them over with salt and flour, plunge them into boiling fat and fry.
6o FISH.
Chop finely one dozen oysters, put them with their liquor into a saucepan, pour in a tumblerful of white wine, add three boned anchovies, and salt, pepper and grated nutmeg to taste. Let them cook gently for two or three minutes, then put in the fillets, give the pan a shake, warm all up together, turn the whole out on to a hot dish and serve with slices of lemon for garnish.
Fried Flounders.
Clean and prepare as for boiling some small fish, score them over the back and sprinkle with salt and pepper, dip them into milk and cover well with flour; or dip them in egg and breadcrumbs, put them into a fryingpan of hot fat and fry for four minutes, then bring the fat to the boil and fry for three minutes longer. Take them out, drain and dust over with a little salt; garnish with halves of lemon and fried parsley and serve on a hot dish.
Baked Haddock.
Clean a haddock, remove the eyes, trim it and pass its tail through the cavity of the eyes, or the tail may be tied to its mouth. Chop finely two ounces of fat bacon and a little green parsley, mix these with two ounces of breadcrumbs, a little salt and pepper, a few drops of essence of anchovy, and an egg to make it into a stiff paste. Stuff the fish with the mixture and sew it up. Put one tablespoon ful of flour in a basin, work into it one tablespoonful of cold water, pour on one breakfast cupful of boiling water, and mix in one ounce of butter and two tablespoon fuls of essence of anchovy. Pour this into a baking tin, put the fish on it, place the pan in a moderate oven and bake for an hour, basting frequently, or until done, without its taking color. It may be served in the baking tin placed in the dish or taken out and placed on a dish; but the fish needs to be handled very carefully or it will break to pieces when moved, thus spoiling its appearance. The sauce can be poured round it A few skinned shrimps added to the sauce when it is about half cooked are a great improvement, and the dish may be garnished with crayfish tails.
Boiled Haddock with Lobster Sauce.
Records on this page
Baked Flounders, Italian StyleBoiled FloundersBoiled FloundersFricassee of FloundersFried FloundersBaked HaddockBoiled Haddock with Lobster Sauce