SOLES WITH MUSHROOMS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 7 min Total: 7 min
Yield
4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (3)
  1. Cleanse the soles, but do not skin them, and lay them in a fish-kettle, with the milk, water, butter, salt, and lemon-juice.
  2. Bring them gradually to boil, and let them simmer very gently till done, which will be in about 7 minutes.
  3. Take them up, drain them well on a cloth, put them on a hot dish, and pour over them a good mushroom sauce. (See Sauces.)
Original Text
SOLES WITH MUSHROOMS. 328. INGREDIENTS.—1 pint of milk, 1 pint of water, 1 oz. butter, 1 oz. salt, a little lemon-juice, 2 middling-sized soles. Mode.—Cleanse the soles, but do not skin them, and lay them in a fish-kettle, with the milk, water, butter, salt, and lemon-juice. Bring them gradually to boil, and let them simmer very gently till done, which will be in about 7 minutes. Take them up, drain them well on a cloth, put them on a hot dish, and pour over them a good mushroom sauce. (See Sauces.) Time.—After the water boils, 7 minutes. Seasonable at any time. Sufficient for 4 persons. SPRATS. 329. Sprats should be cooked very fresh, which can be ascertained by their bright and sparkling eyes. Wipe them dry; fasten them in rows by a skewer run through the eyes; dredge with flour, and broil them on a gridiron over a nice clear fire. The gridiron should be rubbed with suet. Serve very hot. Time,—3 or 4 minutes. Average cost, 1d. per lb. Seasonable from November to March. TO CHOOSE SPRATS.—Choose these from their silvery appearance, as the brighter they are, so are they the fresher.
Notes
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