Boiled Flounders

Clean and wash a flounder, make a sharp cut nearly to the bone down the back,
put it into a fishkettle with sufficient water to cover, add half an ounce of saltpetre
and four ounces of salt to every gallon of water and simmer gently on the side of the
fire for six minutes or longer, according to the size of the fish, taking care that it does
not break. Take it out carefully, spread on a napkin and serve with a sauceboatful
of melted butter.