Filleted Plaice (Stuffed)

Ingredients

• 2 small plaice
• 1 tablespoonful picked shrimps
• ½ oz. butter
• 1 tablespoonful bread crumbs
• salt
• pepper
• 1 yolk of egg

Method

1. 1

   Melt the butter in a pan, add the crumbs, salt and pepper to taste, and mix well.

2. 2

   Stir in the shrimps and yolk and put aside in a warm place.

3. 3

   Wash and clean the fish, fillet them, roll them up with a little of the stuffing in each.

4. 4

   Lay on a greased tin, cover with greased paper, and bake in a slow oven for ten minutes.

5. 5

   When cooked, remove the fish from the tin onto a dish.

6. 6

   Pour over all, lobster or other fish sauce, garnish with chopped tomato or lobster coral and parsley, and serve hot.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 35. The excerpt below is the record exactly as published.

FILLETED PLAICE (Stuffed). 2 small plaice 1 tablespoonful picked shrimps \ oz. butter 1 tablespoonful bread crumbs salt pepper 1 yolk of egg Melt the butter in a pan, add the crumbs, salt and pepper to taste, and mix well, stir in the shrimps and yolk and put aside in a warm place. Wash and clean the fish, fillet them, roll them up with a little of the stuffing in each. Lay on a greased tin, cover with greased paper, and bake in a slow oven ten minutes. When cooked, remove the fish from the tin on to a dish. Pour over all, lobster or other fish sauce, garnish with the chopped tomato, or lobster coral and parsley, and serve hot. FILLETS OF WHITING IN CUSTARD. 2 whitings 2 eggs ^ pint milk salt pepper dust of nutmeg lemon juice and cayenne ISkin, clean, and fillet the fish, and wash thoroughly. If the fillets are large, cut them in two lengthways. Sprinkle lightly with cayenne, lemon juice, and salt. Roll them up neatly and place them in a buttered pie dish. Make a custard with the eggs and milk and season with nutmeg, salt, and pepper. Pour this over the fish and bake in a moderate oven from twenty to thirty minutes. Place a dish collar round the dish and serve hot. BAKED SALMON STEAKS. steaks of salmon j salt butter lemon juice pepper Put the steaks on a buttered baking tin, cover with greased paper, after having seasoned with the salt, pepper, and lemon juice, and bake in a moderate oven ten minutes. Dish them up, garnish to taste, and serve with caper sauce or rich brown sauce, flavoured with Worcester sauce. SALMON STEAKS Thin slices of salmon vinegar salt (Another Way). cayenne butter clean note paper Sprinkle the slices of salmon with vinegar, salt, and cayenne pepper. Wrap them closely in buttered note paper. Place them in a baking tin and bake ten minutes in a quick oven. Send to table in the paper, garnished with parsley, and serve with caper sauce. 54 BOILED COD, 2 lbs. cod 2 quarts water 2 ozs. salt WITH SHRIMP SAUCE. £ pint shrimp sauce 1 lemon Cut the cod into slices £ inch thick. Have ready the water boiling, add the salt and squeeze of lemon juice. Put in the fish and simmer very gently five minutes. Remove it from the pan, place on a hot dish, pour the sauce over, and serve. Garnish neatly with shrimps, slices of pickled walnut, and parsley. SOLE AU GRATIN. 1 sole 1 teaspoonful chopped parsley \ a shallot 4 mushrooms lemon juice salt and pepper 3 tablespoonfuls glaze \ oz. butter brown crumbs Skin the sole and trim off the fins ; nick in three or four places on both sides with a knife. Dry it well ; chop the parsley, shallot, and mushrooms, and mix them together. Butter a dish and sprinkle half of the chopped mushrooms, &c., over it. Lay the sole on this seasoning, and sprinkle the remainder of the parsley, &c., over it. Squeeze over a little lemon juice and shake over a few brown crumbs. Lay the butter in bits here and there on the fish, put it in a moderate oven and bake ten minutes. When cooked, remove on to a clean dish, pour the glaze round as sauce, garnish, and serve. TURBOT (Steamed). 1 turbot about 5 lbs weight parsley 2 hard boiled eggs 1 pint sauce salt Clean the fish, rub the outside well with salt to remove the slime, and wash well. Make an incision with a knife in two places near the bone, to prevent the skin on the white side from cracking, and steam thirty minutes. Dish up on a serviette or clean dish- paper. Garnish with slices of hard boiled egg and parsley, and serve with lobster, shrimp, or anchovy sauce in a sauce boat. BAKED WHITINGS. 1 large or 2 small whitings parsley nutmeg onion cayenne \ pint stock or water Remove the fins and head from the fish and lay in a greased baking tin with the stock, and sprinkle a suspicion of remaining 55 seasonings and chopped onion, cover with greased paper, and bake twenty minutes. Remove the fish from the tin. Make a brown thick gravy with the stock, add a little lemon juice, and one tea- spoonful meat extract. Pour round the fish, and serve garnished : with alternate lines of chopped white and yolk of egg, and slices of i lemon. PRAWNS AU GRATIN. 1 lb. tin prawns 1 oz. butter 1 oz. flour t pint milk 1 small blade of mace Make a thick sauce with the butter, flour and milk, and flavour with the seasonings, simmer for five minutes, then remove the mace, &c., and stir in the prawns. Pour into a greased pie-dish, sprinkle mixed brown and white bread crumbs over, and bake until light brown. salt and pepper 1 bay leaf 1 small onion bread crumbs BAKED STUFFED HALIBUT. 1 steak of halibut, lb. in weight 1 cup of bread crumbs 1 teaspoonful chopped parsley teaspoonful salt 1 teaspoonful thyme J teaspoonful pepper 1 teaspoonful anchovy essence 1 egg 1 oz. of butter juice of 1 lemon Cut the fish into equal halves. Place one piece on a greased baking tin. Make a stuffing of the crumbs, parsley, thyme, anchovy essence, and the remaining seasonings, bind all together with the egg, and spread this over the fish. Lay the second half of fish on the top, cover with greased paper, and bake for half-an- hour. Serve masked with egg sauce. SARDINE CROQUETTES. 12 sardines 1 oz. butter

Cook this with the app: pantry check, scaling, and the assistant.