The Book of Household Management by Mrs. Beeton

pint of lemon-juice, 1/4 pint water, 6 eggs; cayenne to taste. _Mode_.--Cut the fish into pieces about 2 inches wide, salt them, and let them remain 1/4 hour. Slice and fry the onions a light brown; put them in a stewpan, on the top of which put the fish without washing, and add the ginger, lemon-juice, and water. Cook slowly for 1/2 hour, and do not let the fish boil, or it will break. Take it out, and when the liquor is cool, add 6 well-beaten eggs; simmer till it thickens, when pour over the fish, and serve. _Time_.--3/4 hour. _Average cost_ for this quantity, 1s. 9d. _Seasonable_ from May to November. _Sufficient_ for 4 persons; according to size. [Illustration: THE PLAICE.] THE PLAICE.--This fish is found both in the Baltic and the Mediterranean, and is also abundant on the coast of England. It keeps well, and, like all ground-fish, is very tenacious of life. Its flesh is inferior to that of the sole, and, as it is a low-priced fish, it is generally bought by the poor. The best brought to the London market are called _Dowers plaice_, from their being caught in the Dowers, or flats, between Hastings and Folkstone. TO BOIL PRAWNS OR SHRIMPS.