To Boil Plaice or Flounders

Plaice in season from May to January; flounders in September, October, and November


4 to 5 minutes; longer if needful.


After having emptied and well cleaned the fish, make an incision in the hack as directed for turbot; lay them into cold spring water; add salt and saltpetre in the same proportion as for cod fish, and let them just simmer for four or five minutes after the water first begins to boil, or longer should their size require it, but guard against their being broken. Serve them with plain melted butter.