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.