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To Boyle flounders

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To boyle Flounders, or Goodgeons, on the French fashion. BOyle a pint of white wine, & a pint of faire water, a few sweet Hearbs, tops of yong Time, sweet Marioram, winter Sauory, tops of Rosemary, a peece of whole Mace, a little Parsley pickt small: when all is boyled well together, put in your Fish, and scum it well. Then put in a little crust of Maunchet, a quarter of a pound of sweet Butter. Season it with Pepper, and Uergis, and so serue it in.


Other versions of this recipe:

ffloundres boiled (Two Fifteenth-Century Cookery-Books)

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