Filets of Flounder
From Standard Paper-Bag Cookery, 1912
Garnish with water cress or lemon slices.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 12. The excerpt below is the record exactly as published.
Filets of Flounder. — Remove the filets from a medi- um sized flounder and cut each filet in two. Season with salt and pepper and a few drops of lemon juice and fold each filet in two or roll up skin side inwards. Put a small piece of butter, or a teaspoonful of vegetable oil
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