To boyle Place or Flounders
PERIOD: England, 17th century | SOURCE: The Cooks Guide: Or, Rare Receipts for Cookery, 1654 | CLASS: Authentic
DESCRIPTION: How to boil plaice or flounder
To boyle Place or Flounders.
Boyle them in white wine, water and salt with some cloves, mace, lemon pill, and some small onions.
RETURN TO: 17th Century English Recipes
A Boke of Gode Cookery17th
Century English Recipes
© 1997 - 2002 James L. Matterer
ALL GODE COOKERY RECIPES