47. Small Soles and Flounders

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Small Soles and Flounders are very good when nicely broiled in the double gridiron before a clear fire; the time depends on the size and the state of the fire: they should be rubbed with salt, pepper, and flour.