To Bake Plaice

Name: To Bake Plaice
Cuisine: Northern Europe
Ingredients: Strew over them a little pepper, salt and grated nutmeg.; Drop in on them some melted butter in small quantity.; Cover with a large quantity of very fine bread-crumbs.; When this is done, pour in a gill of red wine (or water flavoured with tarragon vinegar).; When this is done, pour in a gill of red wine (or water flavoured with tarragon vinegar).; Strew over them a little pepper, salt and grated nutmeg.; Strew over them a little pepper, salt and grated nutmeg.; Mix them all together with some nutmeg, pepper and salt.; Mix them all together with some nutmeg, pepper and salt.; Rub inside of a baking dish well over with fresh butter, then strew the seasoning you have just made all over it that it may stick in great quantity on every part.; When this is done, pour in a gill of red wine (or water flavoured with tarragon vinegar).; Mix them all together with some nutmeg, pepper and salt.; Mince some chives, shred some parsley very fine, cut some savoury herbs including sweet basil very small.; Mince some chives, shred some parsley very fine, cut some savoury herbs including sweet basil very small.; Mince some chives, shred some parsley very fine, cut some savoury herbs including sweet basil very small.; Mince some chives, shred some parsley very fine, cut some savoury herbs including sweet basil very small.

1749

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Mince some chives, shred some parsley very fine, cut some savoury herbs including sweet basil very small.
Mix them