proportion of 6 oz. to each gallon, a little vinegar.
_Mode_.--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.
_Average cost_, 3d. each.
_Seasonable_ from August to November.
[Illustration: FLOUNDERS.]
THE FLOUNDER.--This comes under the tribe usually denominated
Flat-fish, and is generally held in the smallest estimation of
any among them. It is an inhabitant of both the seas and the
rivers, while it thrives in ponds. On the English coasts it is
very abundant, and the London market consumes it in large
quantities. It is considered easy of digestion, and the Thames
flounder is esteemed a delicate fish.
FRIED FLOUNDERS.