Dressed Plaice

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

fish preparation

salt ↝ Salt, table, iodized [Spices and Herbs]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
lard or fine dripping ↝ Lard [Fats and Oils]
two large spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]

serving

fried parsley ↝ Parsley, raw [Not included in a food category]
anchovy sauce

Instructions (9)

Sprinkle the plaice with salt, and keep it twenty four hours.
Wash and wipe the plaice dry.
Wet the plaice over with eggs.
Cover the plaice with crumbs of bread.
Make some lard or fine dripping and two large spoonfuls of vinegar boiling hot.
Lay the fish in the hot mixture and fry it a fine colour.
Drain the fish from the fat.
Serve with fried parsley round, and anchovy sauce.
Alternatively, you may dip the fish in vinegar, and not put it in the pan.

Original Text

An excellent way of dressing a large Plaice, especially if there be a roe.

Sprinkle it with salt, and keep it twenty four hours, then wash and wipe it dry: wet it over with eggs; cover with crumbs of bread; make some lard or fine dripping, and two large spoonfuls of vinegar boiling hot, lay the fish in, and fry it a fine colour. Drain it from the fat, and serve with fried 12parsley round, and anchovy sauce. You may dip the fish in vinegar, and not put it in the pan.

Notes

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