Baked Flounders

Take two flounders, clean and split, and take out all the small bones. Lay the fish in a buttered dish and strew over some chopped mushrooms, parsley, green onions and rasped breadcrumbs; season with salt, pepper and a small quantity of grated nutmeg. Put a few pieces of butter on the top, and bake. Make a sufficient quantity of caper sauce, flavoring it with essence of anchovy and the juice of half a lemon. When cooked, drain the butter from the fish, pour over the sauce, and serve.

Baked Flounders, Italian Style

Clean and prepare the fish as for boiling; put it into an oval-shaped bakingpan with one ounce of soft butter spread over it; pour over half a pint of white wine, and season with salt and pepper; then add three quarters of a pint of Italian sauce and sprinkle the top thickly with bread raspings. Place the pan on top of the fire for about five minutes to start the boiling, then put it in a moderate oven for a quarter of an hour. Serve it in the pan in which it was cooked.

Boiled Flounders

Clean and wash a flounder, make a sharp cut nearly to the bone down the back, put it into a fishkettle with sufficient water to cover, add half an ounce of saltpetre and four ounces of salt to every gallon of water and simmer gently on the side of the fire for six minutes or longer, according to the size of the fish, taking care that it does not break. Take it out carefully, spread on a napkin and serve with a sauceboatful of melted butter.

Fricassee Of Flounders

Take one or two flounders, clean and wash thoroughly; remove the fillets carefully and dust them over with salt and flour, plunge them into boiling fat and fry.

Chop finely one dozen oysters, put them with their liquor into a saucepan, pour in a tumblerful of white wine, add three boned anchovies, and salt, pepper and grated nutmeg to taste. Let them cook gently for two or three minutes, then put in the fillets, give the pan a shake, warm all up together, turn the whole out on to a hot dish and serve with slices of lemon for garnish.

Fried Flounders

Clean and prepare as for boiling some small fish, score them over the back and sprinkle with salt and pepper, dip them into milk and cover well with flour; or dip them in egg and breadcrumbs, put them into a fryingpan of hot fat and fry for four minutes, then bring the fat to the boil and fry for three minutes longer. Take them out, drain and dust over with a little salt; garnish with halves of lemon and fried parsley and serve on a hot dish.