Plaice or Fluke (Stuffed)

Ingredients

• 1 plaice
• 1 teaspoonful minced parsley
• 1 egg, or a little milk
• A dust of nutmeg
• ^ pint brown stock
• 4 tablespoonfuls bread crumbs
• 2 tablespoonfuls minced suet
• ^ teaspoonful salt
• J teaspoonful pepper
• A dust of cayenne

Method

1. 1

   Remove the brown skin from the plaice, cut down the centre of the fish as for filleting; raise the fillets to the fins, but do not remove them; prepare the forcemeat of above ingredients, mixing it all together with the egg; lay this under each of the fillets, lay the fish in a dripping tin, and pour round the stock; bake 20 to 30 minutes, according to size.

2. 2

   Dish, and strain over the gravy, which must be nicely seasoned; serve hot.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 7. The excerpt below is the record exactly as published.

PLAICE OR FLUKE (Stuffed). 1 plaice 1 teaspoonful minced parsley 1 egg, or a little milk A dust of nutmeg ^ pint brown stock 4 tablespoonfuls bread crumbs 2 tablespoonfuls minced suet ^ teaspoonful salt J teaspoonful pepper A dust of cayenne

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