1 flounder about 2 lbs.
2 cupfuls milk
1 tablespoonful cream
3 tablespoonfuls Crisco
1 blade mace
6 whole white peppers
4 tablespoonfuls flour
Lemon juice
Salt and pepper to taste
Skin flounder, and take fillets off neatly by sharply cutting down the
middle of back, and pressing the knife close to the bones. This will
produce 4 long fillets. Cut each of them in half lengthways, and tie
up in pretty knot; sprinkle a little salt over and put them aside.
Wash skin bones of fish, put them into a small saucepan with milk,
mace, and whole peppers and simmer for half hour; strain milk into
clean saucepan; add fillets, and allow to simmer for ten minutes. Lift
them out, and add to milk the Crisco and flour beaten together; stir
till it becomes quite smooth; add salt, pepper and lemon juice to
taste, and cream; put in fillets gently to warm through; dish neatly
and pour the sauce over them. Serve very hot.