Fried Flounders
From The universal cookery book, 1887
Turn carefully to avoid breaking the fish.
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 9. The excerpt below is the record exactly as published.
FRIED FLOUNDERS. 19 cup. If you have to let lemon-juice stand for any length of time, said Mrs. Daniell, be sure you leave no seeds in it, as they will make it bitter. Cover the fish as prepared above, and set away for half an hour. After the fish has set for half an hour, remove the slices of onion. Have a cup of butter melted in a soup-plate ; dip the strips into the butter, roll them up and pin with a little wooden toothpick or skewer ; dip in the butter again, and place on a tin pan, and dredge thickly with flour. Bake for twenty minutes in a hot oven. Cut the whites of the eggs into rings, and rub the yolks through a sieve to a fine powder. When the fish is cooked, spread the rolls upon a hot dish, remove the little skewers, pour whip sauce around the fish, scatter the grated yolks over it, and use the whites as a garnish. (Very nice indeed.) — Mrs. Daniell: (No. 5) Boston Cooking School. From Boston Globe. Fried Flounders. Clean the fish, dry them in a cloth, sprinkle with salt, and dredge them well with flour
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