Plaice with Tomatoes and Onions

Ingredients

• Butter a pie-dish
• a thick layer of sliced tomatoes
• a thick layer of sliced onions
• a layer of plaice, filleted and skinned
• a light layer of breadcrumbs
• a little grated cheese
• butter over them

Method

1. 1

   Butter a pie-dish, lay in a thick layer of sliced tomatoes and onions, then a layer of plaice, filleted and skinned, then another layer of tomatoes and onions; sprinkle over a light layer of breadcrumbs, with a little grated cheese and butter over them.

2. 2

   Bake about half to three-quarters of an hour in a moderate oven.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 13. The excerpt below is the record exactly as published.

Plaiee with Tomatoes and Onions. Butter a pie-dish, lay in a thick layer of sliced tomatoes and onions, then a layer of plaice, filleted and skinned (all black skin must be carefully re- moved), then another layer of tomatoes and onions; sprinkle over a light layer of breadcrumbs, with a little grated cheese and butter over them

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