Fried Plaice

Ingredients

• The fish is cut in slices
• well wash, and dry in a clean cloth
• Rub with flour
• then roll in egg
• and bread-crumbs
• fry, well draining

Method

1. 1

   Cut the fish in slices, wash and dry, rub with flour, roll in egg and bread-crumbs, fry, and drain.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 5. The excerpt below is the record exactly as published.

and bread-crumbs, and fry in boiling fat. Serve on a dish-paper, with a garnishing of parsley and lemon. 35. Boiled Cod Fish The middle cut of the fish is more economical than the head and shoulders. Let it soak in salt and water before placing in the fish-kettle, with cold water, a little salt, a slice or two of lemon, or a few drops of vinegar. When the fish will leave the bone, it is cooked. If over- cooked, it becomes discoloured and breaks. The remnants of cod fish may be used up in PLAIN COOKING 25 many ways. Oyster sauce should be served with boiled cod, but any good white sauce serves the purpose. 36. Boiled Cod’s Head and Shoulders Let the fish be thoroughly cleaned, then soaked in salt and water for about three- quarters of an hour ; bind firmly together with tape, then place in the fish-kettle in cold water, with a little salt and a few drops of vinegar, or slices of lemon. When it boils, continue to simmer gently. Drain very care- fully, remove the tape, place the fish on a napkin, and garnish with parsley and lemon. Serve with oyster sauce. 37. Fried Cod Steaks Wash the steaks and place them in a clean cloth to dry. Lightly dust with flour, roll in egg and bread-crumbs, and fry in boiling fat. The fish must be quite dry, or it will not fry nicely. 38. Grilled Cod Steaks Wash and dry the steaks, dust them very lightly with flour. Well butter the grid before placing them upon it, or they will stick. 0 26 PLAIN COOKING 39. Scallops of Cod au Gratin Well butter the scallop shells, and scatter a few bread-crumbs in each ; then some flakes of fish. Make a white sauce, adding to it ground mace, cayenne pepper, and a little grated lemon peel. Put a little over the fish ; then add more bread-crumbs and some finely grated cheese. Superadd little dabs of butter, bake a nice brown, and serve very hot. 40. Cod’s Roe Fried Boil the roe in water with a little vinegar and salt for fifteen or twenty minutes. Let it get cold, then cut in slices and roll in egg and bread-crumbs, or batter, and fry. 41. Boiled Turbot Soak the fish in salt and water for some hours before cooking. Then rub it with lemon, and place in hot water. Gradually boil, removing all scum as it arises. Let the fish simmer very gently, and never let it boil until cooked. This you can test by the flesh readily leaving the bone. Drain well and serve on a napkin, garnished with lemon and parsley. Lobster or shrimp sauce should accompany this dish. PLAIN COOKING 2 7 42. Boiled Fresh Haddock Put the fish in cold water with a little salt, and a few drops of vinegar or a slice of lemon. When it boils, continue to simmer gently for fifteen minutes or more, according to the size of the fish. Should the haddocks be small, place the tail in the mouth; put in boiling water ; simmer for about twenty minutes. Parsley butter, or egg sauces should be served with this fish. 43. Filleted Haddock Cut each fillet in halves, and roll. Should it be a very large haddock, cut each fillet into four. Dust lightly with flour, roll in egg and bread-crumb, and fry in boiling fat a golden colour. Serve on a dish-paper, garnished with lemon and parsley. 44. To Bake Fresh Haddock Thoroughly cleanse, scale, and dry the fish, taking out the eyes. Make some forcemeat as for veal or poultry, and fill the fish with it. Sew up the opening, and pass the trussing- needle through the tail, centre, and eyes of the fish. Superadd plenty of dripping or 28 PLAIN COOKING butter, baste frequently, cook in a brisk oven from thirty to forty-five minutes, and serve on a very hot dish. Either brown gravy or white sauce can be served with this dish. Codling may be dressed in the same fashion, 45. Dried Haddock and Poached Eggs A pleasant breakfast dish is made by serving poached eggs on a dried haddock. Should you have a little stale milk you will find its addition to the water in which you boil the fish greatly improves the flavour. When the haddock is nearly cooked, take it out of the water (or milk and water), and place it on a well-heated dish while you poach the eggs, which place on the top of the haddock. Grilled bacon is a pleas- ant addition ; but do not serve on the same dish. 46. Boiled Mackerel Mackerel do not need to cook long, for they are very delicately - skinned, and liable to crack. Place them in a fish-kettle with water enough to cover them, a little salt and vinegar. When the bone loosens from the skin, the fish is cooked. Serve on a napkin, placing heads and PLAIN COOKING 29 tails alternately, garnishing with parsley. Parsley butter or gooseberry sauce usually accompanies this dish. ■ i 47i Soused Mackerel Be sure the fish are thoroughly well cleaned, then place them in a pie-dish with vinegar and water, mixed spice, a bay leaf, pepper, and a little salt, and cook gently until done. Some people like slices of onion added ; but that is, of course, a matter of taste. Let the mackerel cool in the liquor in which they were cooked, then take out and serve cold. Remove the heads before placing the fish in the pie-dish. 48. Grilled Mackerel Split the fish down the back, and put inside a little chopped parsley, butter, pepper, and salt. Close up and place on the grid, which should be previously well rubbed with butter ; or the fish can be placed flat on the grill, in which case, add the parsley at the last minute. 49. Boiled Skate Select the best pieces, and put them in a fish-kettle with a little salt, vinegar, and enough cold water to cover. Boil, then continue to 30 PLAIN COOKING simmer until cooked. Drain, and serve with parsley butter — some over the fish, and also some in a tureen. 50. Fried Skate In buying skate select the crimped pieces, even though they cost a little more ; they make so much prettier a dish. After washing and drying the fish, cut into pieces as nearly of a size as possible, though not too small. Roll in egg and bread-crumbs, fry, and strain; serve on a dish-paper with white sauce. 51. Fried Plaice The fish is cut in slices, leaving the bone in, for frying. Well wash, and dry in a clean cloth. Rub with flour, then roll in egg and bread- crumbs, and fry, well draining

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