BAKED SOLES

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 20 min Total: 20 min
Yield: 4.0 – 5.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

2 soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
1/4 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
minced parsley ↝ Parsley, raw [Not included in a food category]
1 glass of sherry
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt to taste ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

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.

Original Text

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.

[Illustration: THE SOLE.]

THE SOLE.—This ranks next to the turbot in point of excellence among our flat fish. It is abundant on the British coasts, but those of the western shores are much superior in size to those taken on the northern. The finest are caught in Torbay, and frequently weigh 8 or 10 lbs. per pair. Its flesh being firm, white, and delicate, is greatly esteemed.

Notes

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