Fried Plaice
From The official handbook for the National Training School for Cookery, 1891
Can also fry other fish in the same way.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 93. The excerpt below is the record exactly as published.
Fried Plaice. 237 FISH. Lesson No. 13. FRIED PLAICE. Average cost of " Plaice" (fried). INGREDIENTS. s. d. 1 Plaice 1 o 1 egg o 1 Bread crumbs o oV Dripping for frying 1 it Time required, about half an hour. Now we will show you how to fry Plaice in Egg and Bread Crumbs, or Batter. 1. We put about half a pound of clarified dripping
Cook this with the app: pantry check, scaling, and the assistant.