1/2 teaspoon pepper
1 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon grated lemon rind
1 cup (1/2 pt.) brown stock or gravy
1 egg, beaten
3 tablespoons bread crumbs
2 tablespoons (1 oz.) butter substitute
1 tablespoon chopped, cooked, or canned lobster, or shrimp
Skin flounder on both sides, and cut down center; raise fillets one inch on each side of the bone, but do not remove them. Mix seasonings, egg, bread crumbs, and butter substitute in a bowl, lay mixture under each fillet, place in well-greased tin, and pour stock or gravy around, and bake thirty minutes, basting occasionally. Serve on hot platter, strain around gravy, and dust over fish a few browned bread crumbs.
To Bake a Flounder. Remove all dark skin from fish, flour it, dip in beaten egg or milk, and roll in bread crumbs or corn meal with salt and pepper to taste. Put flounder into greased fireproof dish, dot with butter substitute, and bake in moderate oven thirty-five minutes, basting occasionally with melted fat. Just before serving sprinkle over one tablespoon chopped parsley and two teaspoons lemon juice.