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PLAICE, BAKED (au Gratin)

The larger the plaice for this purpose the better. Salt and dry the fish, rinse it, and let it drain. Take an oval dish that will hold the plaice and stand the heat of the oven. Smear the bottom well with butter; then scatter over it a layer of grated bread-crumbs and chopped parsley, with a little chopped shallot and three chopped mushrooms, if liked. On this lay the plaice, white side uppermost; pour on it a tea-spoonful of lemon-juice and two table-spoonfuls of gravy; afterwards sprinkle on it fine bread-crumbs and parsley. Set the dish in the oven, which should be brisk enough to brown the bread-crumbs. As soon as any juice comes away, baste the fish with it, and continue to do so till it is done enough. Serve in the dish in which it was baked, and just before serving sprinkle over the fish a few drops of lemon-juice.