A representation of how this dish might look when finished.

Flounders

Name: Flounders
Yield: 4 servings
Ingredients: 1 pound flounder; 1 salt water for soaking; 1½ tablespoons vinegar; 2 tablespoons butter; 1 tablespoon flour; 1 tablespoon chopped parsley

From Original recipes of good things to eat, 1919.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

4 servings

1 pound flounder
1 salt water for soaking
1½ tablespoons vinegar
2 tablespoons butter
1 tablespoon flour
1 tablespoon chopped parsley

Method

Clean fish and let stand in cold water for one hour.
Drain, salt, and let stand another hour.
Place in water with 1.5 tablespoons of vinegar to cover.
Simmer over a slow fire for about three minutes.
Make a gravy using butter, flour, chopped parsley, and the liquid from the fish, and serve over the fish.

Original recipe, verbatim

Clean fish and let stand in cold water one hour. Drain, salt
and let stand one hour. Add 1 ^ tablespoons vinegar in water
to cover fish. Boil about three minutes over a slow fire.
Serve with a gravy made of butter, flour, chopped parsley and
liquid from fish. Mrs. Betty Sorenson.

Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.