PLAICE, Fried.
Ingredients.—Hot lard, or clarified dripping; egg and bread-crumbs. Mode.—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. Average cost, 3d. each. 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.