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.
Seasonable from May to November.
Sufficient, 4 plaice for 4 persons.
Note: Plaice may be boiled plain, and served with melted butter. Garnish with parsley and cut lemon.