rnish 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.

298. INGREDIENTS.--4 or 5 plaice, 2 onions, 1/2 oz. ground ginger, 1
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.

299. INGREDIENTS.--1/4 lb. salt to each gallon of water.

_Mode_.--Prawns should be very red, and have no spawn under the tail;
much depends on their freshness and the way in which they are cooked.
Throw them into boiling water, salted as above, and keep them boiling
for about 7 or 8 minutes. Shrimps should be done in the same way; but
less time must be allowed. It may easily be known when they are done by
their changing colour. Care should be taken that they are not
over-boiled, as they then become tasteless and indigestible.

_Time_.--Prawns, about 8 minutes; shrimps, about 5 minutes.

_Average cost_, prawns, 2s. per lb.; shrimps, 6d. per pint.

_Seasonable_ all the year.

TO DRESS PRAWNS.

300. Cover a dish with a large cup reversed, and over that lay a small
white napkin. Arrange the prawns on