To Fry Plaice or Flounders from Modern Cookery for Private Families by Eliza Acton
Sprinkle them with salt, and let them lie for two or three hours before they are dressed. Wash and clean them thoroughly, wipe them very dry, flour them well, and wipe them again with a clean cloth...
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Ingredients
- plenty of lard
- bread-crumbs
- egg
- flour
- paste
- fish
- salt
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