The Book of Household Management by Mrs. Beeton

proportion of 6 oz. to each gallon, a little vinegar. _Mode_.--Pat on a kettle with enough water to cover the flounders, lay in the fish, add salt and vinegar in the above proportions, and when it boils, simmer very gently for 5 minutes. They must not boil fast, or they will break. Serve with plain melted butter, or parsley and butter. _Time_.--After the water boils, 5 minutes. _Average cost_, 3d. each. _Seasonable_ from August to November. [Illustration: FLOUNDERS.] THE FLOUNDER.--This comes under the tribe usually denominated Flat-fish, and is generally held in the smallest estimation of any among them. It is an inhabitant of both the seas and the rivers, while it thrives in ponds. On the English coasts it is very abundant, and the London market consumes it in large quantities. It is considered easy of digestion, and the Thames flounder is esteemed a delicate fish. FRIED FLOUNDERS.