Plaice, Baked

Ingredients

• one or two moderate-sized plaice
• half an ounce of onions
• an ounce of butter
• a tea-spoonful of chopped parsley
• an ounce of fat broken into pieces
• a wine-glassful of stock or water
• a little pepper and salt if necessary

Method

1. 1

   Empty and clean the plaice, sprinkle with salt, let lie for a couple of hours, then drain and dry.

2. 2

   Cut into slices about two inches wide.

3. 3

   Mince onions and place at the bottom of a dish with butter and parsley.

4. 4

   Layer the plaice slices, cover with remaining onions, parsley, and breadcrumbs.

5. 5

   Add pepper, salt, and fat on top.

6. 6

   Pour in stock or water and bake in a heated oven until flesh shrinks from the bone, about 1-1.5 hours.

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. — Empty one or two mode- rate-sized plaice, sprinkle a little salt over them, let them lie a couple of hours, then drain them, and dry them well with a soft cloth. Cut them across into slices about two inches wide ' then mince finely half an ounce of onions, a portion of this at the bottom of a •dish, and put with it an oimce of butter or good heef dripping, and a tea-spoonful of chopped parsley. Put the slices of plaice upon this, and cover with the remainder of the onion mixed with a little chopped parsley and some finely grated bread-crumbs. Add a little pepper and salt if necessary, lay an ounce of fat broken into pieces on the top of the fish, and pour in at the side a wine-glassful of stock or water

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