Plaice, To Stew

Ingredients

• 1 plaice
• 1 gill milk
• 1 gill water
• 1 oz. butter
• 2 table-sps. breadcrumbs
• 1 dessert-sp. chopped parsley
• Salt, pepper
• 1 bay-leaf
• 1 blade of mace

Method

1. 1

   Wash and clean the fish, scraping the skin and cutting off the fins and head.

2. 2

   Cut the plaice into pieces.

3. 3

   Warm milk and water with bay-leaf and mace, lay in fish, season, and stew slowly for about 15 minutes.

4. 4

   Serve with a sauce made from the cooking liquid, breadcrumbs, and butter.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 150. The excerpt below is the record exactly as published.

table-sps. bread- crumbs. 1 dessert-sp. chopped parsley. 1 dessert-sp. chopped pickles. Wash and clean the fish thoroughly. Cut off the heads and fins, and scrape the skin well with a knife. Then dry the fish in a cloth, and they are ready for stuffing. Put the bread-crumbs into a basin with the chopped parsley, chopped pickles and mushrooms, grated lemon rind, pepper and salt. If there are any roes, cook them on a tin in the oven for 10 minutes, then chop them, and add them to the stuffing. Melt the butter and add half of it, with enough milk to moisten. Put this stuffing into the openings of the two fish, and sew them up with a needle and strong cotton. Place the fish on a greased fireproof dish, putting one head at one end of the dish, and one at the other. Pour the rest of the butter over the top of them, cover with greased paper, and bake in a moderate oven for half an hour. When ready, remove from the oven, draw out the pieces of cotton carefully, and wipe round the edges of the dish. Serve hot, garnished with parsley. Note. — A little tomato or piquante sauce may be poured round the dish when the fish is taken from the oven. Time to bake, about | hour. Sufficient for 3 or 4 persons. 234. Mackerel a la Meuniere (Maquereaux a la Meuniere) 2 mackerel. 2 oz. butter. A little flour. 1 lemon. Pepper and salt. 1 dessert-sp. chopped parsley. Clean and wash the mackerel, cutting off the heads and fins. Split them open, remove the bones carefully, and cut the fish into neat-sized pieces. Wipe these pieces with a dry cloth, season them with pepper and salt, and coat them lightly with flour. Melt the butter in a lined saucepan or earthenware casserole, when quite hot put in the fish and saute it until thoroughly cooked, without allowing it to become too brown. Then lift the fish on to a hot dish, add the juice of half a lemon to the butter in the pan, make it quite hot and strain over the fish. Sprinkle with parsley and garnish with the other half lemon, cut in thin slices. Time to cook, about 10 minutes. Sufficient for 3 or 4 persons. 235. Soused Mackerel A few parsley stalks. A sprig of thyme. Brown vinegar. Salt. 3 mackerel. 1 onion. 2 or 3 cloves. 1 bay-leaf. 1 blade mace. 12 white peppercorns. Clean and wash the mackerel, cutting off the heads and fins. Lay them in a baking dish with the onion finely chopped, the spices, herbs, and salt. Cover with vinegar and bake in a good oven until thoroughly cooked. Lift the fish carefully on to a long, deep dish, strain the vinegar over them, and serve cold. Time to bake, 30 to 40 minutes. Sufficient for 4 or 5 persons. Plaice (Plie) One of the commonest of our flat fish, and gene- rally very moderate in price. The upper side is of a greyish brown colour, with bright orange spots. When these spots turn dark in colour it is a sign that the fish is no longer fresh. The flesh of the plaice is somewhat tasteless and watery, but as a rule it is a favourite. Choose one with a thick plump body. Besides the recipes given below it may be cooked according to any of the methods given for sole. 236. Plaice, To Stew 1 plaice. 1 gill milk. 1 gill water. 1 oz. butter. 2 table-sps. bread- crumbs. 1 dessert-sp. chopped parsley. Salt, pepper. 1 bay-leaf. 1 blade of mace

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