Boiled Flounders is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of flounders cleaned and boiled in salted water acidified with vinegar that are served with parsley butter. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Flounders.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
259. INGREDIENTS.—Sufficient water to cover the flounders, salt in the 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.
Modern Redaction
Ingredients:
4 flounders, cleaned and scaled (one flounder per person)
40g sea per 1l of water
6 tbsp vinegar
Method:
Add the flounders to a large pan or fish kettle. Cover with water then add sea salt at a ratio of 40g per 1l of water. Pour in the vinegar then bring to a boil, reduce to a simmer and cook gently for about 5 minutes (cook gently, or the flounders will break apart).
Carefully transfer to a serving plate and accompany with parsley butter or melted butter.
