Plaice Stuffed and Baked

Ingredients

• a tablespoonful of parsley
• an onion
• a tablespoonful of bread crumbs
• a quarter of a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• one ounce of dripping
• a tablespoonful of milk

Method

1. 1

   Wash the fish, cut off the fins, and scrape it well from the tail.

2. 2

   Make an incision down the back of the fish to form two pockets.

3. 3

   Fill them with the stuffing made from parsley, onion, bread crumbs, salt, pepper, and dripping.

4. 4

   Put the fish on a greased baking tin, sprinkle with bread crumbs, and pieces of clarified fat.

5. 5

   Bake in the oven for twenty to thirty minutes, depending on thickness.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 74. The excerpt below is the record exactly as published.

a tablespoonful of parsley; dry it in a cloth; chop it very finely. Skin and scald an union ; chop it also very finely. Mix together the parsley, onion, a tablespoonful of bread crumbs, a quarter of a teaspoonful of salt, a quarter of a teaspoonful of pepper, one ounce of dripping. Shred very finely, and bind together with a tablespoonful of milL Wash the fish ; cut off the fins ; scrape it well from the tail. When quite clean make an incision down the back of the fish, and on either side of the back bone, so as to form two pockets. Fill them with the stuffing. Put the fish on to a greased baking tin ; sprinkle over it some bread crumbs, and a few pieces of clarified fat. Bake it in the oven for twenty to thirty minutes, according to the thickness of the JVofe. — This dish may be improved by a few drops of lemon juice or vinegar before baking. Put into a basin half a pound of bread crumbs, half a pound of flour, half a pound of finely chopped beef suet, half a pound of sugar, half a pound of well-cleansed currants, half a pound of raisins, one teaspoonful of ground ginger, one teaspoonful of ground cinnamon, a quarter of a pound of candied peel, the rind of one lemon grated, half a teaspoonful Plaice Stuffed and Baked. fish. Plum Pudding*, Chjpistmas. DOMESTIC COOKERY. 133 of grated nutmeg, half a teaspoonful of baking-powder. Mix all very carefully together, then add four well-beaten eggs, and a quarter of a pint of milk. When the pudding is thoroughly mixed, pour it into a quart mould well buttered j cover the top either with a lid, greased paper, or a cloth ; place it in a pan of boiling water, and boil it six hours. Serve with a good sweet sauce or not, according to taste. Porridg’e. This excellent food may be prepared in a variety of ways, but if it is being made for any one employed in the open air, it should be put into boiling water or milk and boiled ten minutes, stirring frequently to prevent burning. If pre- pared for delicate persons who cannot take much outdoor exercise, it should be put on in cold water or milk and boiled two hours. When used for breakfast it should be soaked in water or milk all night. Potato Cheese-Cakes. Take six ounces of boiled potatoes, pass them through a sieve ; then mix with them four ounces of candied peel finely cut up, four ounces of sugar, four ounces of butter, and two tablespoonfuls of cream. Blend all well together. Line some patty-pans with flaky crust, cut them evenly round the edges, put in some of the potato mixture, and bake in a hot oven fifteen minutes. Potato Chips and Ribbons. Peel some potatoes very thinly, because the best part is close to the outside. Cut some into narrow strips, and cut some round and round the potato in the form of ribbons, Wipe them all dry in a clean cloth. Fry them in hot fat a golden colour. Note. — The fat should not be quite so hot as for other things, as the potatoes are raw, and need not only browning but cooking. 134 DOMESTIC COOKERY. Potato Croquettes. Take half a pound of mashed potato ; mix with it half an ounce of butter, the yolk of one egg, a tablespoonful of milk. Beat all well together with a quarter of a teaspoonful of salt, a pinch of pepper over the fire until the heat of the potato dries the egg. Form into balls with a little flour on the hand j brush over with the beaten white ; toss in bread crumbs ; fry in hot fat. Potato Pie. This is only made with cooked meat. Cut up cold meat in a sloping way, with, not against, the grain. Fry a sliced onion brown. Strain off fat ; add a little second stock, or broth j a tablespoonful of flour and Flarvey’s sauce ; bring to the boil, but do not allow it to boil after the meat is stirred in. Let the mixture cool a little to let the steam off. Mash some cold potatoes (cooked); add a little butter and milk. Lay them on the top of the meat ; score across with a knife ; put into the oven. This is ready as soon as it is browned, ie., in about ten minutes. If washed over with a little milk it is more shining. Potato Pudding*. Pass a quarter of a pound of potatoes through a sieve ; mix with them three ounces of butter, the beaten yolks of three eggs, and the grated rind of one lemon. Beat the whites to a stiff froth on a clean plate with a knife, and a tiny pinch of salt to cool them. Mix all lightly together. Cover the bottom of a greased pie-dish with jam ; pour over it the potato mixture, and bake in a moderate oven twentv minutes. i. DOMESTIC COOKERY. 135 ^ . ^ - Potato Salad. Cut up some of almost an}^ kind of cooked vegetables into thin slices — potatoes, beetroot, gherkins, &c. Wash some lettuce, cress, mustard and watercress in plenty of clean water : examine it carefully to see there are no insects or eggs of insects left between the ’ leaves. Shake them well in a dry cloth ; arrange them alternately with the cooked vegetables; sprinkle between each layer some capers and scraped horseradish. Pour over some salad sauce or serve it in a salad bottle. Potato Snow. Choose white potatoes ; wash and brush them well. Boil them in their skins {see Potatoes) slowly until they begin to crack ; lift them carefully out, remove the skins, rub the potatoes through a hot wire sieve into a hot dish in which they are to be served so that they fall lightly into it. Do not disturb them after they have fallen through. Serve quickly. Potato Soup. Take one pound of potatoes ; wash and peel them very thinly, because the best part is close to the skin ; cut them into slices and parboil them. When this is done add three pints of clean fresh water or stock to the potatoes, and one onion prepared {see Onions) and chopped, half a teaspoon- ful of salt, a quarter of a teaspoonful of pepper

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