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Plaice, Boiled

Empty and clean the fish. Cut a slit through the skin from the head down the back, to prevent the white side breaking in boiling. Put the plaice into cold water with a table-spoonful of salt, and a wine-glassful of vinegar. Let it boil, and carefully remove the scum, then draw it to the side, and let it simmer gently until done enough. The time required will of course depend upon the size of the fish, and great care must be taken that the plaice does not break. Four or five minutes only will be sufficient for a moderate-sized fish. As soon as the flesh appears to shrink from the bone it is done enough. Large plaice, however, are best for boiling. Serve the fish on a neatly-folded napkin, garnish with parsley or sliced lemon, and send shrimp sauce, parsley sauce, or plain melted butter to table in a tureen. Probable cost, when plentiful, 6d. or 8d. each. Sufficient, one moderate-sized plaice for two persons.