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Simple Flounders Cooking Recipe

Below is the quick and easy cooking recipe for Flounders.

These are both sea and river fish: the Thames produces the best. They are in season from January to March, and from July to September. Their flesh should be thick and firm, and their eyes bright: they very soon become flabby and bad. Before they are dressed, they should be rubbed with salt inside and out, and lie two hours to acquire firmness. Then dip them in eggs, cover with grated bread, and fry them.

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