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Personal Chef Recipe FRIED PLAICE.
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BROILED MACKEREL.
FILLETS OF MACKEREL.
PICKLED MACKEREL.
GREY MULLET.
RED MULLET.
FRIED OYSTERS.
SCALLOPED OYSTERS.
STEWED OYSTERS.
OYSTER PATTIES (an Entree).
OYSTERS FRIED IN BATTER.
BOILED PERCH.
FRIED PERCH.
PERCH STEWED WITH WINE.
BOILED PIKE.
BAKED PIKE.
FRIED PLAICE.
STEWED PLAICE.
TO BOIL PRAWNS OR SHRIMPS.
BOILED SALMON.
SALMON AND CAPER SAUCE.
COLLARED SALMON.
CURRIED SALMON.
SALMON A LA GENEVESE.
PICKLED SALMON.
POTTED SALMON.
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Personal Chef Recipes - by Mrs Beeton

FRIED PLAICE.

Ingredients:Hot lard
or clarified dripping; egg and bread crumbs.
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. 298.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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