JELLIED FISH
- 1 flounder
- ½ pint (1 cup) water
- Salt and pepper
- 1 heaping tablespoonful powdered gelatine
- 1 teaspoonful lemon juice
- 1 teaspoonful chopped parsley
Skin and fillet the flounder. Season the fillets with salt and pepper, roll them up tightly, lay in a small fireproof dish, sprinkle the chopped parsley over them, add the lemon juice and the gelatine mixed with the water.
Bake for half an hour in a moderate oven.
Serve cold garnished with parsley.