Recipes > Seafood > Stewed Plaice

Stewed Plaice


  • 4 or 5 plaice
  • 2 onions
  • 1/2 ounce ground ginger
  • 1 pint of lemon-juice
  • 1/4 pint water
  • 6 eggs
  • cayenne to taste


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.

Seasonable from May to November.

Sufficient for 4 persons; according to size.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus