Plaice, Filleted and Stewed with Oysters

Ingredients

• two or three moderate-sized plaice
• a dozen oysters
• a quarter of a pint of white stock or water
• a glass of white wine
• three anchovies
• a little pepper, salt
• grated nutmeg
• a piece of butter rolled in flour

Method

1. 1

   Fillet the plaice, dry, sprinkle with salt, dredge with flour, and fry until browned.

2. 2

   Drain oysters and simmer their liquor with stock, wine, anchovies, and seasonings.

3. 3

   Add fish and butter, simmer until sauce is thick.

4. 4

   Add oysters before serving.

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, Filleted and Stewed with Oysters. — Fillet two or three moderate-sized plaice. Dry them with a soft cloth, sprinkle a little salt over them, dredge them lightly with flour, and fry them in plenty of hot dripping until they are nicely browned. Beard and drain a dozen oysters. Put their liquor into a stewpan with a quarter of a pint of white stock or water, a glass of white wine, three anchovies, and a little pepper, salt, and grated nutmeg. Let them simmer for a few minutes, then put in the fish' with a piece of butter rolled in flour

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