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Filet Of Flounder

From Modern Cookery with Gas (1932) (1932).

Source and licence

From Modern Cookery with Gas (1932) (1932), printed page 8, digitised by the Internet Archive: https://archive.org/details/Cookery

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Wipe filets from a 5 or 6 lb.
  2. flounder with a damp cloth.
  3. Sprinkle with salt and pepper.
  4. Dip in crumbs, then in slightly beaten egg, then in crumbs again.
  5. Fry in deep fat, or saute in small amount fat.
  6. Remove to serving dish;
  7. squeeze lemon juice and melted butter over it and garnish with parsley and lemon slices.