Put a pint of water into a deep sauté-pan, with half a tablespoonful of
salt, and a little pepper, and forty small sprigs of parsley; when
nearly boiling have ready six small flounders, (cut in halves in a
slanting direction), and put them into the sauté-pan, let them simmer
about twelve minutes, take them up and dress them on a dish without a
napkin; then add a little sugar to the liquor they were boiled in,
reduce it five minutes, and pour over the fish; half broth may be used
with half a pint of water instead of a pint.