The Hallibut is a large flat Fish, much resembling a Turbot, but nothing in comparison so good Eating; it may be dressed in all the different Ways of Turbot.

Plaice may also be dressed the same, at least what are commonly called in England Dutch Plaice, as they are much larger, and very good when quite fresh, firm, and not spent by long keeping, which may soon be distinguished by the hardness of the fleshy part; but when watery streaks appear through the skin, they arc stale.

The Carlets, viz. Flounders, are esteemed by most people to be better Fish than Plaice; they ought to be chosen by the same rules, and they may be distinguished from the Plaice, by having less spots, smaller, and more of a yellow cast. - It is a general remark in flat Fishes, viz. Turbots, Hallibuts, Flounders, Soals, Plaice, etc. that if the middle bone appear any thing black, the Fish is not fresh; I believe this is not an absolute decision, as will appear to those who will be at the trouble of observation: I shall only add, in re-gard to these flat Fishes, that the middle-sized of every sort generally prove the best eating.

Carlets Au Citron - Flounders, With Lemon Sauce

When the Flounders are gutted, and properly cleaned, score them on the back in three or. four places, and put them to marinate in Oil, with sprigs of Parsley, two or three whole Shallots, one Laurel-leaf, whole Pepper and Salt; then broil them, basting with the Marinade: When done, put them on the Table Dish, and pour upon them a Sauce made with a few spoonfuls of Cullis, a bit of Butter, the Juice of a Lemon, and three or four slices peeled.

Plaice may be dressed in the same manner, and in all the different ways of small Turbots.