Method.—Clean, wash and dry the fish, and cut it into neat fillets. Remove the skin and bones from some of the smaller pieces, and coarsely chop the fish, which should fill 2 tablespoons. To this add the breadcrumbs, parsley, lemon-rind; season with salt and pepper, bind with a little beaten egg, and shape into small balls. Melt the butter, fry the onion slightly, add a pinch each of ginger, mace and cayenne, and a little salt and pepper. Put in the filleted fish, barely cover it with hot water, bring to the boil, then lay the forcemeat balls on the top of the fish. Cover with a greased paper, to keep in the steam, simmer gently for 15 to 20 minutes, then transfer to a hot dish. Strain the liquor over the remainder of the beaten eggs, replace in the stewpan, season to taste, and add the lemon-juice. Stir by the side of the fire until the sauce begins to thicken, taking care that it does not boil, or it may curdle, then pour over the fish, and serve.
Time.—Altogether, about 1 hour. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 3 persons. Seasonable at any time.
489.—FLOUNDERS. (Fr.—Carrelets en Souchet.)
Ingredients.—3 or 4 flounders, ½ a carrot, ½ a turnip, 1 slice of parsnip, 6 peppercorns, 1 small onion, 1 small bunch of herbs, parsley, salt.
Method.—Cut the carrot, turnip and parsnip into very fine strips and cook them till tender in slightly-salted water or fish stock. Trim the fish, and place it in a deep sauté-pan, with the onion cut up in slices, the bunch of herbs and peppercorns, add a little salt, and pour on sufficient water to well cover the fish. Allow it to come to the boil, and cook gently for about 10 minutes. Take up the fish and place it on a deep entrée dish, sprinkle over the shredded cooked vegetables and some finely-chopped parsley, add a little of the fish liquor, and serve.
Time.—To cook 10 minutes. Average Cost, 1s. 6d. to 2s. 6d. Sufficient for 4 or 5 persons. Seasonable all the year, most plentiful from August to November.
490.—FLOUNDERS, BOILED. (Fr.—Carrelets bouillis.)
Ingredients.—1 medium-sized flounder, salt, vinegar.
Method.—Wash the fish, put it into a fish-kettle with just sufficient water to cover it, add salt and vinegar to taste, bring gently to the boiling point, and simmer for 5 or 10 minutes, according to the thickness of the fish. Serve with a suitable sauce.
Time.—After the water boils, 5 to 10 minutes. Average Cost, from 6d. to 1s. 6d. Sufficient, 6 ozs. to 8 ozs. per head, with bone. Seasonable all the year; most plentiful from August to November.
Flounder (Fr. carrelet [m], limande [f]).—A flat-fish found in abundance on the British coasts, and near the mouths of large rivers. It also thrives in ponds. The flounder is brown on one side of its body and white on the other; its eyes are situated on the right side. The dab is closely allied to the flounder. The flounder is one of the commonest of fishes, and large quantities are sent to the London market. The flesh of the flounder is easily digested.