Fillets of Plaice
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 12. The excerpt below is the record exactly as published.
Fillets of Plaice. Remove the fillets from a medium-sized plaice, cut each fillet in two, season with salt and pepper, and sprinkle over a little lemon juice, fold each fillet in two or roll up (skin inwards). Put a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.