Plaice Boiled55

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 plaice weighing 1-1¼ lb/450–550g
  • 2 tsp salt

Method

Mix the mustard and ½ tsp salt into ¼ pt/150 ml light ale, bring to the boil, and set aside.

If