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.