Fried Plaice
From A year's cookery, 1880
Serves 1
Care must be taken that the pieces of fish do not touch each other whilst frying.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 129. The excerpt below is the record exactly as published.
Fried Plaice. Dutch Sauce. Boiled Beef. Carrots. Mashed Parsnips. Potatoes. Brown Bread and Butter Pudding. Cheese. Marketing. For fche Day.— Half a pound of Macaroni ; a thick Plaice (January 3rd). Although plaice may be had almost all the. year, it is at its best from now to the end of September. It is a cheap fish and hut lightly esteemed ; indeed, a great culinary authority has said that the worst cookery could do plaice no wrong, and the best could not do it good. It must be acknowledged that small plaice does not form a very appetising dish, but the same cannot be said of thick plaice. Cooked according to the recipe given below it is excellent ; and if a little Dutch sauce may be allowed also it is almost sure to meet with approval. Carrots ; Parsnips ; two or three pounds of the belly piece of Pork. For To-morrow. — Half a bundle of Rhubarb ; Mustard and Cress. Order, to be sent to-morrow, from three to four pounds of a loin of Mutton ; the best end te be preferred (January 3rd). The butcher should be asked to bone the joint. Sea Biscuits. Breakfast. — Calf’s Head Mould, made yesterday • Ham Toast, made of remains of boiled bacon (March 28tli) ; Porridge (January 25th). Luncheon. — Collared Tongue left from Saturday ; Macaroni Cheese (March 20th). Dinner. — Fried Plaice. — Fillet the plaice. If asked, the fish¬ monger will do this, or if there is any difficulty about it, do not try to skin the fish, but in all else proceed according to the directions given for filleting, soles (January 4th). Cut the fillets into neat pieces about two inches wide, dry them well by laying them in a cloth for a while, then roll them in flour. Fry them in plenty of hot fat
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Cook this with the app: pantry check, scaling, and the assistant.