Soles to boil (No. 144)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 5 min Total: 5 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Instructions (6)
  1. Wash and clean the sole nicely.
  2. Put it into a fish-kettle with a handful of salt, and as much cold water as will cover it.
  3. Set it on the side of the fire.
  4. Take off the scum as it rises.
  5. Let it boil gently; about five minutes (according to its size) will be long enough, unless it be very large.
  6. Send it up on a fish-drainer, garnished with slices of lemon and sprigs of curled parsley, or nicely-fried smelts (No. 173), or oysters (No. 183).
Original Text
Soles to boil.—(No. 144.) A fine, fresh, thick sole is almost as good eating as a turbot. Wash and clean it nicely; put it into a fish-kettle with a handful of salt, and as much cold water as will cover it; set it on the side of the fire, take off the scum as it rises, and let it boil gently; about five minutes (according to its size) will be long enough, unless it be very large. Send it up on a fish-drainer, garnished with slices of lemon and sprigs of curled parsley, or nicely-fried smelts (No. 173), or oysters (No. 183). Obs. Slices of lemon are a universally acceptable garnish with either fried or broiled fish: a few sprigs of crisp parsley may be added, if you wish to make it look very smart; and parsley, or fennel and butter, are excellent sauces (see Nos. 261 and 265), or chervil sauce (No. 264), anchovy (No. 270). N.B. Boiled soles are very good warmed up like eels, Wiggy’s way (No. 164), or covered with white sauce (No. 364—2; and see No. 158).
Notes
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