To boil a Plaise or Flounder

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Let your Water boil, throw some Salt in, then put in your Fish, boil it till you think it is enough, then take it out of the Water in a Slice to drain, take two Spoonfuls of the Liquor, with a little Salt, and a little grated Nutmeg, and beat up a Yolk of an Egg very well; with the Liquor, and stir in the Egg, beat it well together, with a Knife carefully slice away all the little Bones round the Fish, then pour the Sauce over it, and set it over a Chasindish of Coals for a Minute, then send it hot away. Or in the room of this Sauce, add melted Butter in a Cup.