Fillets of Plaice with Black Butter from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the fillets from the plaice, and let them lie in cold water for about one hour, then well wash and dry them; place them in a well-buttered sauté pan; strain the juice from a large lemon over...
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Ingredients
- salmon
- mackerel
- cold water
- lemon
- black butter
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