Plaice, Steamed
From The household gas cookery book, 1900
Serves 1
Serve with melted butter, parsley butter, or shrimp sauce.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 35. The excerpt below is the record exactly as published.
Plaice, Steamed. — Clean and empty the fish, if not already done by the fishmonger. Cut a slit through the skin down the back — this will prevent the white from breaking while cooking. Put the fish into a fish kettle. Do not let it continue to boil — only simmer. The plaice does not take long to cook, and care must be taken not to allow it to be overdone. Ten minutes after the water
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