To hash turbut, make a farc’t meat of it, to rost or broil it, use in all points as you do sturgeon, and marinate it as you do carp.
[ The best way to calver Flounders.]
Take them alive, draw and scotch them very thick on the white side, then have a pan of white-wine and wine vinegar over the fire with all manner of spices, as large mace, salt, cloves, slic’t ginger, some great onions slic’t, the tops of rosemary, time, sweet marjoram, pick’d parsley, and winter savory, when the pan boils put in the flounders, and no more liquor than will cover them; cover the pan close, and boil them up quick, serve them hot or cold with slic’t lemon, the spices and herbs on them and lemon peel.
Broil flounders as you do bace and mullet, souce them as pike, marinate, and dress them in stoffado as carp, and bake them as oysters.
[ To boil Plaice hot to butter.]
Draw them, and wash them clean, then boil them in fair water and salt, when the pan boils put them in being
very new, boil them up quick with a lemon-peel; dish them upon fine sippets round about them, slic’t lemon on them, the peel and some barberries, beat up some butter very thick with some juyce of lemon and nutmeg grated, and run it over them hot.
[ Otherways.]
Boil them in white-wine vinegar, large mace, a clove or two, and slic’t ginger; being boil’d serve them in beaten butter, with the juyce of sorrel, strained bread, slic’t lemon, barberries, grapes, or gooseberries.