Fricasseed Flounders and Plaice

Ingredients

• Fricasseed Flounders
• and Plaice
• yolk of egg
• some bread raspings
• clarified butter
• an anchovy
• some thyme
• parsley
• a little pepper
• salt
• cloves
• mace
• some lemon-juice

Method

1. 1

   Clean the fish, cut the flesh into long slices, dip in yolk of egg, and strew with bread raspings.

2. 2

   Fry in clarified butter until cooked.

3. 3

   For the sauce, boil the bones in water, add anchovy, thyme, parsley, pepper, salt, cloves, and mace.

4. 4

   Simmer until the anchovy dissolves.

5. 5

   Add the butter from frying, stir in flour, strain the liquor, and boil until thick.

6. 6

   Squeeze lemon juice into it, pour over the fish, and serve.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 103. The excerpt below is the record exactly as published.

Fricasseed Flounders and Plaice. Havinof cleaned the fish, and taken off the black skin bub not the white, cut the flesh from the bones into long slices, and dip these into yolk of egg. Strew over them some bread raspings, and fry them in claritied butter. When they are cooked lay them upon a plate, and keep them hot. To make your sauce ; Take the bones of the fish, and boil them in some water. Then put in an anchov}% some' thyme, parsley, a little pepper, salt, cloves, and mace. Let these simmer till the anchovy is dissolved, and then take the butter the fish was fried in, and put it into a pan over the fire. Shake some flour into it, and keep stirring it mean- while. Then strain the liquor into it, and let it boil till it is thick. Squeeze some lemon-juice

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