Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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PLAICE (a la Richmond)

Take a large plaice, fillet and cut it into small strips the size of whitebait; dry them well in a floured cloth, season with pepper and salt, put into a wire frying basket and plunge into boiling fat for two minutes, not longer. Pile high on a dish, and send a cut lemon and thin slices of brown bread and butter to table.

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