Flounder a la Crème
| 1 flounder about 2 lbs. | 1 blade mace |
| 2 cupfuls milk | 6 whole white peppers |
| 1 tablespoonful cream | 4 tablespoonfuls flour |
| 3 tablespoonfuls Crisco | Lemon juice |
| Salt and pepper to taste | |
Skin flounder, and take fillets off neatly by sharply cutting down the middle of back, and pressing the knife close to the bones. This will produce 4 long fillets. Cut each of them in half lengthways, and tie up in pretty knot; sprinkle a little salt over and put them aside. Wash skin bones of fish, put them into a small saucepan with milk, mace, and whole peppers and simmer for half hour; strain milk into clean saucepan; add fillets, and allow to simmer for ten minutes. Lift them out, and add to milk the Crisco and flour beaten together; stir till it becomes quite smooth; add salt, pepper and lemon juice to taste, and cream; put in fillets gently to warm through; dish neatly and pour the sauce over them. Serve very hot.