Miss Una Carter suggests A New Way to Serve Flounder for Luncheon Flounder nti pro tin makes a !itv 1' t. nrd delicious luncheon dish, easily nrd quickly prepared and easy to serve. It is also most nourishing for the ehildren's midday dinner, sa vs Miss Una Carter, the well-known Cookery Expert and Cold Medallist. 1 It is made as follows: Remove the head, fins find dark skin from a flounder, wipe it dry ard lay in long oval I’yrex or porcelain baking dish. Sprinkle with pepper, salt, a very ill tie powdered herbs (or freshly chopped), and finely minced onion. Sprinkle a few drops of lemon juice, a little Lea and Perrin's sauce, then H layer of breadcrumbs, finely chopped parsley and the water in which the head, tins and skin were boiled, barely to cover. Dab with bits of butter, and bake halfhour. Mote: R is important: that the sauce used in seasoning should bo i.ca and Perrin's,*
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https://paperspast.natlib.govt.nz/newspapers/PBH19311202.2.128.2
Bibliographic details
Poverty Bay Herald, Volume LV, Issue 17640, 2 December 1931, Page 9
Word Count
160Page 9 Advertisements Column 2 Poverty Bay Herald, Volume LV, Issue 17640, 2 December 1931, Page 9
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