Baked Stuffed Plaice

Preparation info
  • 3–4

    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • 1 medium-sized plaice
  • 2 tablesp. white breadcrumbs
  • 1 tablesp. fin


Mix the white breadcrumbs, suet, parsley, herbs and nutmeg together, season well with salt and pepper, add half the egg and enough milk to moisten thoroughly. Make an incision down the centre of the fish as for filleting, raise the flesh each side as far as possible and fill with forcemeat. Instead of drawing the sides of the fish close together, fill up the gap with forcemeat and flatten the s