Fricassee of Flounders

Take one or two flounders, clean and wash thoroughly; remove the fillets carefully
and dust them over with salt and flour, plunge them into boiling fat and fry.
Chop finely one dozen oysters, put them with their liquor into a saucepan, pour in a
tumblerful of white wine, add three boned anchovies, and salt, pepper and grated
nutmeg to taste. Let them cook gently for two or three minutes, then put in the
fillets, give the pan a shake, warm all up together, turn the whole out on to a hot dish
and serve with slices of lemon for garnish.