or clarified dripping; egg and bread
|Method:||This fish is fried in the same manner as soles. Wash and wipe
them thoroughly dry, and let them remain in a cloth until it is time to
dress them. Brush them over with egg, and cover with bread crumbs mixed
with a little flour. Fry of a nice brown in hot dripping or lard, and
garnish with fried parsley and cut lemon. Send them to table with
shrimp-sauce and plain melted butter.
|Time: ||About 5 minutes.|
|Notes: ||Plaice may be boiled plain, and served with melted butter.
Garnish with parsley and cut lemon.
Back to Recipe List
Source: The Book of Household Management Mrs. Isabella Mary Beeton