Boiled Soles

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 7 min Total: 7 min
Yield
2.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (5)
  1. Cleanse and wash the fish carefully, cut off the fins, but do not skin it.
  2. Lay it in a fish-kettle, with sufficient cold water to cover it, salted in the above proportion.
  3. Let it gradually come to a boil, and keep it simmering for a few minutes, according to the size of the fish.
  4. Dish it on a hot napkin after well draining it, and garnish with parsley and cut lemon.
  5. Shrimp, or lobster sauce, and plain melted butter, are usually sent to table with this dish.
Original Text
BOILED SOLES. 321. INGREDIENTS.—1/4 lb. salt to each gallon of water. Mode.—Cleanse and wash the fish carefully, cut off the fins, but do not skin it. Lay it in a fish-kettle, with sufficient cold water to cover it, salted in the above proportion. Let it gradually come to a boil, and keep it simmering for a few minutes, according to the size of the fish. Dish it on a hot napkin after well draining it, and garnish with parsley and cut lemon. Shrimp, or lobster sauce, and plain melted butter, are usually sent to table with this dish. Time.—After the water boils, 7 minutes for a middling-sized sole. Average cost, 1s. to 2s. per pair. Seasonable at any time. Sufficient,—1 middling-sized sole for 2 persons.
Notes
—