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Plaice, Stewed

Take two or three moderate-sized plaice, cut them into pieces about as wide as the length of a finger, sprinkle a little salt over them, and wrap them in a cloth for twenty minutes. Slice a moderate-sized onion, and fry it in a little hot fat until it is quite tender. Put it into a stewpan, lay the pieces of plaice on the top of it, and add the juice of five or six lemons, a wine-glassful of water, and a quarter of an ounce of ground ginger. Simmer gently for twenty minutes, and be careful not to let the liquid reach the boiling point. Lift the fish out, and place it on a hot dish. Let the sauce cool, stir gradually into it three well-beaten eggs, and keep stirring over the fire until it begins to thicken, but it must not boil. Pour it over the fish, and serve hot. Garnish with slices of lemon. Time, altogether, about three-quarters of an hour. Probable cost, according to the number of the fish, the price of which, when plentiful, would be 6d. or 8d. each. Sufficient for three or four persons.