To boyle Flownders [boil flounder]

Title: To boyle Flownders [boil flounder]
Date: en 1694/1795
Description: A recipe for a flounder cooked in a sauce of wine, spices, lemon, and onion
Transcript: Rx a pottle of Clarit wine put it in to a flat pan ad to it a pint of watter & a nutmeg quartr’d a bunch of sweet hearbs, a peice of lemon pill 3 Ounjons seet it on the fier and when it boyls put in somthing more then a penny lofe grated stur it well when it is a boyld put in your Fish heaving before been Layd in a dish & salted & Vinegar pour'd upon it put it all in to the pan & when it is a nough have butter pour'd upon it & so servit up, alltogeather
Subject: See all items with this value flounder; See all items with this value wines; See all items with this value water; See all items with this value nutmeg; See all items with this value lemons; See all items with this value onions; See all items with this value breads; See all items with this value salt (seasonings); See all items with this value vinegar; See all items with this value butter; See all items with this value boiling (cooking)
Contributor: Caylor, Karmen; Le, Vincent; en Grimm, Stephanie; en Bakir, Mehtap
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Media: http://wizwah.gmu.edu/oberle/files/original/fe4b29679d5b9bef0f2ea22e432447d3.jpg