Mrs Beetons Fish Recipes Revisited
Baked Soles
2 Soles
110g (4oz) Butter
1 glass Sherry
1 Egg
Breadcrumbs
Parsley, minced
Lemon Juice
Cayenne and Salt, to taste
Clean, skin and wash well the fish and dry them thoroughly in a cloth.
Brush with egg, sprinkle with breadcrumbs mixed with a little minced parsley, place on a large flat baking dish, white side uppermost.
If it will not hold the two soles, then use a separate dish for each, but they must not be put one on the top of the other.
Melt the butter and pour it over, bake for 20 minutes.
Take a portion of the liquid that flows from the fish, add the sherry, lemon juice and seasoning, bring to the boil, skim, pour it under the fish and serve.
Time: 20 minutes.
Sufficient for 4 or 5 persons.
Seasonable at any time.
To choose soles: This fish should be both thick and firm.
If the skin is difficult to be taken off and the flesh looks grey, it is good.
BAKED SOLES.
320. INGREDIENTS - 2 soles, 1/4 lb. of butter, egg, and bread crumbs, minced parsley, 1 glass of sherry, lemon-juice; cayenne and salt to taste.
Mode - Clean, skin, and well wash the fish, and dry them thoroughly in a cloth. Brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley, lay them in a large flat baking-dish, white side uppermost; or if it will not hold the two soles, they may each be laid on a dish by itself; but they must not be put one on the top of the other. Melt the butter, and pour it over the whole, and bake for 20 minutes. Take a portion of the gravy that flows from the fish, add the wine, lemon-juice, and seasoning, give it one boil, skim, pour it under the fish, and serve.
Time - 20 minutes.
Average cost, 1s. to 2s. per pair.
Seasonable at any time.
Sufficient for 4 or 5 persons.
TO CHOOSE SOLES - This fish should be both thick and firm. If the skin is difficult to be taken off, and the flesh looks grey, it is good.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved