Boiled plaice

(Recipe #66, page 140)

After scaling, gut the fish on its white side, cut off its head and fins, wash it inside and out, sprinkle it with salt, pour vinegar over it, and let it stand for a few hours to firm up its soft flesh. Then place it in boiling salted water, but do not let it become too soft. Serve it with a sour egg sauce, mustard, and steaming hot boiled potatoes.

Translated by David Green.

Note: Davidis provided the translation of Schollen as plaices (plural).-Ed.

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