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Personal Chef Recipe BOILED FLOUNDERS.
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STEWED CARP.
TO DRESS CRAB.
HOT CRAB.
POTTED CRAYFISH.
JOHN DORY.
BOILED EELS.
STEWED EELS.
Oft to the neighbouring beach will silent steal."
FRIED EELS.
EEL PIE.
COLLARED EEL.
EELS A LA TARTARE.
EELS EN MATELOTE.
FISH AND OYSTER PIE.
FISH CAKE.
BOILED FLOUNDERS.
FRIED FLOUNDERS.
GUDGEONS.
GURNET, or GURNARD.
BAKED HADDOCKS.
BOILED HADDOCK.
sending it to table.
BAKED WHITE HERRINGS.
KEGEREE.
TO BOIL LOBSTERS.
HOT LOBSTER.
LOBSTER SALAD.
LOBSTER (a la Mode Francaise).
LOBSTER CURRY (an Entree).
LOBSTER CUTLETS (an Entree).
LOBSTER PATTIES (an Entree).

Personal Chef Recipes - by Mrs Beeton

BOILED FLOUNDERS.

Ingredients:Sufficient water to cover the flounders
salt in the proportion of 6 oz. to each gallon
a little vinegar.
Method:Pat on a kettle with enough water to cover the flounders, lay in the fish, add salt and vinegar in the above proportions, and when it boils, simmer very gently for 5 minutes. They must not boil fast, or they will break. Serve with plain melted butter, or parsley and butter.
Time: After the water boils, 5 minutes.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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