Baked Fillets of Flounder
From Kirmess cook book, 1907
Serves 1
Serve with sauce Tartare.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 30. The excerpt below is the record exactly as published.
BAKED FILLETS OF FLOUNDER. Mrs. T. K. Egbert, New York. Take the backbone out of the fish and cut each half into two neat, long slices. Boll each piece up and pin FISH, OYSTERS, LOBSTERS, ETC. 79 with a wooden skewer. A new toothpick will do. Lay in salad oil and lemon juice for an hour^ setting in the ice to make the fish firm while soaking in the marinade. Soil in fine dry crumbs^ peppered and salted; in beaten egg
Cook this with the app: pantry check, scaling, and the assistant.