Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Broiled Flounders or Smelts.

Have medium-sized flounders or smelts, cleaned with as little cutting as possible; wash thoroughly in salted water, and dry on a towel; mix in a saucer three tablespoonfuls of olive oil, and 1 of vinegar, with salt and pepper; score the sides of the fish at intervals of an inch, with a sharp knife, and rub all over with the mixture of oil, vinegar and seasoning. Place them between the bars of a buttered gridiron, and broil a light brown over a moderate fire.