To boil a Plaise or Flounder

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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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.