Stewed Plaice

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 30 min Total: 45 min
Yield: 4.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

4 or 5 plaice
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
1/2 oz. ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
1 pint of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
1/4 pint water ↝ Water, tap [Tap water]
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
cayenne to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (11)

Cut the fish into pieces about 2 inches wide, salt them, and let them remain 1/4 hour.
Slice and fry the onions a light brown.
Put the fried onions in a stewpan.
Place the plaice on top of the onions without washing.
Add the ginger, lemon-juice, and water.
Cook slowly for 1/2 hour, ensuring the fish does not boil to prevent it from breaking.
Remove the fish from the stewpan.
Once the cooking liquid is cool, whisk in the 6 beaten eggs.
Simmer the liquid until it thickens.
Pour the thickened liquid over the fish.
Serve.

Original Text

STEWED PLAICE.

298. INGREDIENTS.—4 or 5 plaice, 2 onions, 1/2 oz. ground ginger, 1 pint of lemon-juice, 1/4 pint water, 6 eggs; cayenne to taste.

Mode.—Cut the fish into pieces about 2 inches wide, salt them, and let them remain 1/4 hour. Slice and fry the onions a light brown; put them in a stewpan, on the top of which put the fish without washing, and add the ginger, lemon-juice, and water. Cook slowly for 1/2 hour, and do not let the fish boil, or it will break. Take it out, and when the liquor is cool, add 6 well-beaten eggs; simmer till it thickens, when pour over the fish, and serve.

Time.—3/4 hour. Average cost for this quantity, 1s. 9d.

Seasonable from May to November.

Sufficient for 4 persons; according to size.

[Illustration: THE PLAICE.]

THE PLAICE.—This fish is found both in the Baltic and the Mediterranean, and is also abundant on the coast of England. It keeps well, and, like all ground-fish, is very tenacious of life. Its flesh is inferior to that of the sole, and, as it is a low-priced fish, it is generally bought by the poor. The best brought to the London market are called Dowers plaice, from their being caught in the Dowers, or flats, between Hastings and Folkstone.

Notes

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