Plaice, Stewed

Ingredients

• Take two or three moderate-sized plaice
• sprinkle a little salt over them
• Slice a moderate-sized onion
• juice of five or six lemons
• a wine-glassful of water
• a quarter of an ounce of ground ginger
• stir gradually into it three well-beaten eggs

Method

1. 1

   Cut plaice into finger-width pieces, sprinkle with salt, and wrap in cloth for 20 minutes.

2. 2

   Fry onion in hot fat until tender, then place in a stewpan.

3. 3

   Lay plaice on top, add lemon juice, water, and ginger.

4. 4

   Simmer gently for 20 minutes.

5. 5

   Lift fish out, cool sauce, stir in beaten eggs, and heat until thickened but not boiling.

6. 6

   Pour over fish and serve hot, garnished with lemon slices.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1234. The excerpt below is the record exactly as published.

Plaice, Stewed. — Take two or three moderate-sized plaice, cut them into pieces about as wide as the length of a finger, sprinkle a little salt over them, and wrap them in a cloth for twenty minutes. Slice a moderate- sized onion, and fry it in a little hot fat until it is quite tender. Put it into a stewpan, lay the pieces of plaice on the top of it, and add the juice of five or six lemons, a wine-glassful of water, and a quarter of an oimce of ground ginger. Simmer gently for twenty minutes, and be careful not to let the liquid reach the boil- ing point. Lift the fish out, and place it on a hot dish. Let the sauce cool, stir gradually into it three well-beaten eggs

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