This section is from the book "Cookery Reformed: Or The Lady's Assistant", by P. Davey and B. Law.
Take flat-fish, cut off the fins, and put them into water, with horse-radish, and a good deal of salt; let them boil till they are enough, without breaking; and then take them up and drain them well. Put melted butter in a cup.
Flat-fish must be fried either in oil or butter, till they are of a fine light brown. When they are done, drain out the fat on a coarse cloth.
When the water boils, throw in salt, and put in the fish. When they are enough, take them out one by one, with a slice to drain. Put some melted butter in a cup.
 
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