The best way to Calver Flounders from The Accomplisht Cook by Robert May
Take them alive, draw and scotch them very thick on the white side, then have a pan of white-wine and wine vinegar over the fire with all manner of spices, as large mace, salt, cloves, slic’t...
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Ingredients
- manner
- mace
- white-wine
- wine vinegar
- parsley
- winter savory
- rosemary
- sweet marjoram
- ginger
- great onions
- salt
- cloves
- oysters
- carp
- pike
- mullet
- lemon peel
- herbs
- lemon
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