A Boke of Gode Cookery Presents

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
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