No. 331 Flounders, Water Souchet.
Put a pint of water into a deep sauté-pan, with half a tablespoonful of salt, and a little pepper, and forty small sprigs of parsley; when nearly boiling have ready six small flounders, (cut in halves in a slanting direction), and put them into the sauté-pan, let them simmer about twelve minutes, take them up and dress them on a dish without a napkin; then add a little sugar to the liquor they were boiled in, reduce it five minutes, and pour over the fish; half broth may be used with half a pint of water instead of a pint.