Boiled Plaice (FlimdtP gekooht)
From German cookery for the English kitchen, 1906
Serve with Dutch Sauce.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 19. The excerpt below is the record exactly as published.
Plaice.) Skin and clean the plaice. Strew salt over it and leave to stand for 2 hours. Then boil in the same manner as sole {see previous recipe), adding onions to the water
Cook this with the app: pantry check, scaling, and the assistant.