Procure four or six Thames flounders, trim and cut in halves; put half a pint of water in a saucepan, with a little scraped horse-radish, a little pepper, salt, sugar and few sprigs of fresh parsley; place over the fire, boil a minute, then add the flounders, stew ten minutes, take them out and place in a dish without a napkin, reduce the liquor they were stewed in a little, pour over and serve.

To fry flounders, trim them, and proceed precisely as directed for fried soles; three minutes are sufficient.