Cassell's dictionary of cookery

Plaice, Boiled.— Empty and clean the fish. Cut a sht through the skin from the head down the back, to prevent the white side breaking in boiling. Put it into cold water with a table-spoonful of salt, and a wineglassful of vinegar. Let it boil, and carefully remove the scum, then draw it to the side, and let it simmer gently until done enough. The time required will of course depend upon the size of the fish, and great care must be taken that the plaice does not break. Four or five minutes only will be sufficient for a moderate-sized fish. As soon as the flesh appears to shrink from the bone it is done enough. Large plaice, however, are the best for boiling. Serve the plaice on a neatly-folded napkin, with shrimp saiice, parsley sauce, or plain melted butter, in a tureen. Garnish the fish with parsley or sliced lemon. Probable cost, when plentiful, 6d. or 8d. each. Sufiicient, one moderate-sized plaice for two persons. Plaice, Broiled. — Next to frying this is the best way to treat plaice. Should the fish be inconveniently large, divide it, and broil the pieces by twos and threes. The fish can be cut up into squares by division along the backbone, and then transversed. Plaice, Choosing. — Kentish fishermen say the plaice is not at its best until it has tasted May water ; but it is eatable during the greater part of the year. When the fish is fresh, plump, clear-skinned, and with the orange spots on the back brightly coloured, it may be safely handed over for cooking. Plaice, Filleted. — Skin the plaice. Lay it flat on the table, and with the point of a sharp Icnife cut right down the back-bone. Insert the knife close to the head, slip it under the flesh, and pass it from head to tail. By this means the fillet may be removed entire and smooth. Trim the ends neatly, and the fish is ready to be fried or stewed. Almost all fishmongers send the plaice already filleted if desired to do so. Plaice, Filleted and Stewed with Oysters. — Fillet two or three moderate-sized plaice. Dry them with a soft cloth, sprinkle a little salt over them, dredge them lightly with flour, and fry them in plenty of hot dripping until they are nicely browned. Beard and drain a dozen oysters. Put their liquor into a stewpan with a quarter of a pint of white stock or water, a glass of white wine, three anchovies, and a little pepper, salt, and grated nutmeg. Let them simmer for a few minutes, then put in the fish' with a piece of butter rolled in flour, and let it remain until the sauce is smooth and thick. A minute or two before serving the fish put in the bearded oj'sters. When they are hot, lay the plaice on a hot dish, and serve the sauce round it. Time to fry the plaice, according to thickness, say until it is a bright golden colour. If the fish is very thick the pan should be held high above the fire. Probable cost of moderate-sized plaice when plentiful, 6d. or 8d. each. Sufficient for four or five persons.