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📝 Description
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75
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🥘 Ingredients
4 or 5 plaice, 2 onions, 1/2 oz. ground ginger, 1 pint of lemon-juice, 1/4 pint water, 6 eggs; cayenne to taste.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Stewed Plaice recipe this week, eager to revisit a classic from Mrs. Beeton's tome. The process was straightforward, reminiscent of simpler times, and the fish was delightfully flaky after its gentle stewing. I found the use of lemon juice instead of vinegar to be a pleasant surprise — it lent a brightness to the dish that I hadn't anticipated, balancing the mild fish with a tangy zest. The onions, fried to a light brown, added a subtle sweetness that complemented the ginger's warmth. This recipe is perfect for the weeknight cook who craves a touch of nostalgia. The slow cooking process is easy to manage, and the result is a comforting, elegant dish that belies its simplicity. Serve it with some crusty bread to soak up the eggy, lemony sauce, and you'll have a meal that's as satisfying as it is charming. It's a delightful way to enjoy plaice, and a wonderful reminder of the enduring value of traditional cooking techniques.
