Plaice in season from May to January; flounders in September, October, and November.
After having emptied and well cleaned the fish, make an incision in the back as directed for turbot; lay them into cold spring water; add salt, and saltpetre in the same proportion as for cod fish, and le: 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. 4 to 5 minutes: longer if needful.
Sprinkle them with salt, and let them lie for two or three hours before they are dressed. Wash and clean them thoroughly, wipe them very dry, flour them well, and wipe them again with a clean cloth; dip them into egg, and fine bread-crumbs, and fry them in plenty of lard. If the fish be large, raise the flesh in handsome fillets from the bones, and finish them as directed for fillets of soles.
Plaice is said to be rendered less watery by beating it gently with a paste-roller before it is cooked. It is very sweet and pleasant in flavour while it is in the best season, which is from the end of May to about September.