Ingredients. - One plaice. One egg. Bread-crumbs. Dripping for frying. Time required, about half an hour.

To Fry Plaice in Egg and Bread-crumbs, or Batter :

1. Put about half a pound of clarified dripping into a saucepan, and put it on the fire to heat.

2. Take the plaice, wash it in cold water, and dry it in a cloth.

3. Put the plaice on a board, and, with a sharp knife, carefully remove the skin from the back side of the fish, and cut off the head and the tail.

4. Hold a grater over a piece of paper, and grate some bread-crumbs.

5. Cut up the fish into slices or fillets.

6. Break an egg on to a plate, and beat it lightly with a knife.

7. Dip the slices of fish into the egg, and egg them well all over.

8. Then roll them in the bread-crumbs, covering them well.

N. B. - Shake off the loose crumbs.

9. When the dripping is quite hot and smoking, carefully put in the fish, fingering it as little as possible, so as not to take off any of the egg or bread-crumbs.

N. B. - Do not put too many pieces at a time into the dripping, as they must not touch each other.

10. Put a piece of whity-brown paper on to a plate, and as the fish is fried, take it out of the dripping carefully with a slice, and lay it on the paper, to drain off the grease.

N. B. - Soles, or any fish, can be fried in the same way.

N. B. - For frying fish in batter, dip each piece of fish in the batter, made as for meat fritters (see " Cooked Meat," Lesson Second), and fry it in the same way as above.