The Book of Household Management by Mrs. Beeton

Forcemeats), 1 egg, bread crumbs, 1/4 lb. butter. _Mode_.--Scale the fish, take out the gills, wash, and wipe it thoroughly dry; stuff it with forcemeat, sew it up, and fasten the tail in the mouth by means of a skewer; brush it over with egg, sprinkle with bread crumbs, and baste with butter, before putting it in the oven, which must be well heated. When the pike is of a nice brown colour, cover it with buttered paper, as the outside would become too dry. If 2 are dressed, a little variety may be made by making one of them green with a little chopped parsley mixed with the bread crumbs. Serve anchovy or Dutch sauce, and plain melted butter with it. _Time_.--According to size, 1 hour, more or less. _Average cost_.--Seldom bought. _Seasonable_ from September to March. _Note_.--Pike _à la génévese_ may be stewed in the same manner as salmon _à la génévese_. FRIED PLAICE. 297.--INGREDIENTS.--Hot lard, or clarified dripping; egg and bread crumbs. _Mode_.--This fish is fried in the same manner as soles. Wash and wipe them thoroughly dry, and let them remain in a cloth until it is time to dress them. Brush them over with egg, and cover with bread crumbs mixed with a little flour. Fry of a nice brown in hot dripping or lard, and garnish with fried parsley and cut lemon. Send them to table with shrimp-sauce and plain melted butter. _Time_.--About 5 minutes. _Average cost_, 3d. each. _Seasonable_ from May to November. _Sufficient_, 4 plaice for 4 persons. _Note_.--Plaice may be boiled plain, and served with melted butter. Garnish with parsley and cut lemon. STEWED PLAICE.