2 lbs. flounder
1 cup water
1 1/2 cups of milk
2 1/2 cups mushrooms
1/2 cup flour
1/3 cup butter
1/2 teaspoon salt

Place flounder in pan, adding 1 cup water and a half teaspoon of salt. Simmer until flounder is tender. Drain off and place water on side allowing fish to cool. Slice flounder into large pieces. Place back in pan adding chopped mushrooms and fry in butter until brown. Mix the remaining flounder stock with flour and milk, stirring constantly and bring to a boil. Simmer until thick and serve.