Plaice, Baked (au Gratin)

Ingredients

• The larger the plaice for this purpose the better.
• butter
• a layer of grated bread-crumbs
• chopped parsley
• a little chopped beef or veal suet
• a dessert-spoonful of vinegar or lemon-juice

Method

1. 1

   Salt and dry the plaice, rinse, and let drain.

2. 2

   Smear an oval dish with butter, add a layer of breadcrumbs and parsley, and small lumps of butter or suet.

3. 3

   Lay the plaice white side up, sprinkle with more crumbs and parsley, and add more butter or dripping.

4. 4

   Bake until juices come away, basting until done.

5. 5

   Serve with vinegar or lemon-juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1232. The excerpt below is the record exactly as published.

Plaice, Baked (au Gratin).— The larger the plaice for this purpose the better. Salt and dry the fish, rinse it, and let it drain. Take an oval dish that will hold the plaice and stand the PLA ( 580 ) PLA heat of the oven. Smear the bottom -well with butter ; then scatter over it a layer of grated bread-crumbs and chopped parsley, with several small lumps of butter, or a little chopped beef or veal suet. On this lay the plaice, white side uppennost ; sprinkle it with more crumbs and parsley, and lay on the top lumps of butter, or dripjoing, or veal or beef suet. Set the dish in the oven, which should be brisk enough to brown the bread-crumbs. As soon as any juice comes away, baste the fish with it, and continue to do so till it is done enough. Serve in the dish in which it was baked, and just before serving sprinkle over the fish a dessert-spoonful of vinegar or lemon-juice

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