Recipes > Seafood > Stewed Plaice

Stewed Plaice

Ingredients

• 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

Instructions

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.

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Source

The Book of Household Management (1861).

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