The Epicure's Almanac or Diary of Good Living
January 22nd : FLOUNDERS
Thames flounders are considered by many as very delicate fish; the objection I have to them is their ex treme insipidity and absence of flavour: however, to those who think differently, I offer my notion of cooking them.
Let the fish be carefully cleaned, the fins cut off, then washed, and well dried in ac loth: put a handful of salt in the water in which they are boiled, the time they take must be regulated by their size and thickness ; serve them with parsley and butter.