Time: 3/4 hour.

Seasonable from May to November.

Sufficient for 4 persons; according to size.

  1. 4 or 5 plaice
  2. 2 onions
  3. 1/2 oz. ground ginger
  4. 1 pint of lemon-juice
  5. 1/4 pint water
  6. 6 eggs
  7. 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
  • 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, then pour over the fish, and serve

  • Source: The Book of Household Management by Isabella Beeton (1859)

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