large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_32
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
I then proceeded to bone one in the following way: Take a sharp knife and split the flounder right down the middle of the back, then run the knife carefully between the flesh and bones going toward the edge. I THEN PROCEEDED TO BONE ONE IN THE FOLLOWING WAY TAKE A SHARP KNIFE AND SPLIT THE FLOUNDER RIGHT DOWN THE MIDDLE OF THE BACK THEN RUN THE KNIFE CAREFULLY BETWEEN THE FLESH AND BONES GOING TOWARD THE EDGE
ry high-sounding yet very attainable, as I shall show. I was staying with a friend early in spring, a lady always anxious for table novelties. "Oh, do tell me what fish to order, I should like something fried, now that you are here to tell cook how to do it; she hasn't the wildest idea, although she would be astounded to hear me say so." "Have you ever had flounders?" I asked. "Flounders!" My friend's pretty nose went up the eighth of an inch, and her confidence in my powers as counselor went down to zero. "Flounders! but they are a very common fish you know." "I know they are very delicious," I answered. "Order them, and trust me; but I must coax the autocrat of your kitchen to allow me to cook and prepare them myself." An hour before dinner I went into the kitchen, put at least a pound of lard into a deep frying-pan, and set it where it would get gradually hot, then I turned my attention to the fish; they were thick, firm flounders, and were ready cleaned, scraped, and the heads off. ANY ONE APROPOS OF FILLET DE SOLE IT IS VERY HIGH SOUNDING YET VERY ATTAINABLE AS I SHALL SHOW I WAS STAYING WITH A FRIEND EARLY IN SPRING A LADY ALWAYS ANXIOUS FOR TABLE NOVELTIES OH DO TELL ME WHAT FISH TO ORDER I SHOULD LIKE SOMETHING FRIED NOW THAT YOU ARE HERE TO TELL COOK HOW TO DO IT SHE HASN'T THE WILDEST IDEA ALTHOUGH SHE WOULD BE ASTOUNDED TO HEAR ME SAY SO HAVE YOU EVER HAD FLOUNDERS I ASKED FLOUNDERS MY FRIEND'S PRETTY NOSE WENT UP AT THE EIGHTH OF AN INCH AND HER CONFIDENCE IN MY POWERS AS COUNSELLOR WENT DOWN TO ZERO FLOUNDERS BUT THEY ARE VERY COMMON FISH YOU KNOW I KNOW THEY ARE DELICIOUS I ANSWERED ORDER THEM AND TRUST ME BUT I MUST COAX THE AUTOCRAT OF YOUR KITCHEN TO ALLOW ME TO COOK AND PREPARE THEM MYSELF AN HOUR BEFORE DINNER I WENT INTO THE KITCHEN PUT AT LEAST A POUND OF LARD INTO A DEEP FRYING PAN AND SET IT TO WHERE IT WOULD GET GRADUALLY HOT THEN I TURNED MY ATTENTION TO THE FISH THEY WERE THICK FIRM FLOUNDERS AND READY TO BE CLEANED SCRAPED AND THE HEADS OFF
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