Plaice, Boiled

Ingredients

• one moderate-sized plaice
• a table-spoonful of salt
• a wine-glassful of vinegar

Method

1. 1

   Empty and clean the plaice, cut a slit through the skin to prevent breaking.

2. 2

   Place in cold water with salt and vinegar, bring to boil, remove scum, then simmer gently until done.

3. 3

   Serve on a napkin with sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1233. The excerpt below is the record exactly as published.

Plaice, Boiled.— Empty and clean the fish. Cut a sht through the skin from the head down the back, to prevent the white side breaking in boiling. Put it into cold water with a table-spoonful of salt, and a wine- glassful of vinegar. Let it boil, and carefully remove the scum, then draw it to the side, and let it simmer gently until done enough. The time required will of course depend upon the size of the fish, and great care must be taken that the plaice does not break. Four or five minutes only will be sufficient for a moderate-sized fish. As soon as the flesh appears to shrink from the bone it is done enough. Large plaice, however, are the best for boiling. Serve the plaice on a neatly-folded napkin, with shrimp saiice, pars- ley sauce, or plain melted butter, in a tureen. Garnish the fish with parsley or sliced lemon. Probable cost, when plentiful, 6d. or 8d. each. Sufiicient, one moderate-sized plaice

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