| 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 |
