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Plaice, Filleted, and Stewed with Oysters

Fillet two or three moderate-sized plaice. Dry them with a soft cloth, sprinkle a little salt over them, dredge them lightly with flour, and fry them in plenty of hot dripping until they are nicely browned. Beard and drain a dozen oysters. Put their liquor into a stewpan with a quarter of a pint of white stock or water, a glass of white wine, three anchovies, and a little pepper, salt, and grated nutmeg. Simmer it gently for a few minutes, then put in the fillets with a piece of butter rolled in flour, and let them remain until the sauce is smooth and thick. A minute or two before serving the fish put in the bearded oysters. When they are hot, lay the plaice on a hot dish, and serve the sauce round it. Time to fry the plaice, according to thickness, say until it is a bright golden colour. If the fish is very thick the pan should be held high above the fire. Probable cost of moderate-sized plaice when plentiful, 6d. or 8d. each. Sufficient for four or five persons.