Baked Plaice and Tomatoes
Ingredients
- 1 pla ice
- 1 onion
- 4 tomatoes
- 2 tablespoon oil
- 1 pound potatoes
- pepper, to taste
- salt, to taste
- 1 lemon, worth of juice
- chopped parsley
Directions
- Slice the onion and tomatoes, heat them in a tin with the oil, salt and pepper.
- Wash the plaice and dry it well, put it in the tin, season it, dredge it with flour, and baste it with the oil.
- Parboil the potatoes and put them round the plaice to get brown.
- When dishing up, squeeze the lemon-juice over the plaice and sprinkle with the chopped parsley.
- Haddocks may also be cooked in this way.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: ice, onion, tomato, oil, potato, pepper, salt, lemon, parsley
Equipment: measuring cups, measuring spoons, knife, teapot, stove
See Also
Cod Fish Stew (Danish)
Author: Mrs Clifford Olsen
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: fillet, green pepper, bacon, salt, onion, pepper, potato, water, tomato, celery seed, parsley, carrot
Equipment: measuring cups, measuring spoons, knife, stove, pot
Codfish Stew
Author: Mrs Clifford Olsen
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: bacon, carrot, onion, green pepper, cod, salt, potato, pepper, water, celery seed, tomato, parsley
Equipment: measuring cups, measuring spoons, stove, pot
Rezuto
Author: Person.Mrs. Charles Turina
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: onion, clam, celery, parsley, oil, water, tomato, salt, pepper, tomato sauce, rice
Equipment: measuring cups, measuring spoons
Soles Stewed With Tomatoes
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: sole, onion, oil, tomato, lemon, pepper, salt, cayenne pepper, nutmeg
Equipment: measuring cups, measuring spoons, knife, saucepan, stove, sieve
White Stewed Fish with Balls
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: fish, onion, oil, water, nutmeg, ginger, pepper, salt, saffron, lemon, flour, egg, cod liver, parsley, bread crumb
Equipment: measuring cups, measuring spoons, pot, stove, knife
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove