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Plaice, Filleted

Skin the plaice. Lay it flat on the table, and with the point of a sharp knife cut right down the backbone. Insert the knife close to the head, slip it under the flesh, and pass it from head to tail. By this means the fillet may be removed entire and smooth. Trim the ends neatly, and the fish is ready to be fried or stewed. Almost all fishmongers send the plaice already filleted if desired to do so.