Filleted Plaice with Dutch Sauce
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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 The "A1" cookery book (1901) by H. N. L., page 20. The excerpt below is the record exactly as published.
Filleted Plaice and Dutch Sauce. — Brush over the fillets with beaten yolk of egg, dip into fine bread-crumbs, and fry in boiling fat ; serve with fried parsley
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