To fry SOLES

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

SOLES ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
hog's-lard
good melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
green pickles ↝ Green beans, pickled [Olives, pickles, pickled vegetables]

Instructions (6)

Skin your soles as you do eels, but keep on their heads.
Rub them over with an egg.
Strew over them bread crumbs.
Fry them over a brisk fire in hog's-lard a light brown.
Serve them up with good melted butter.
Garnish it with green pickles.

Original Text

To fry SOLES.
SKIN your soles as you do eels, but keep on
their heads; rub them over with an egg, and
strew over them bread crumbs, fry them over a
brisk fire in hog's-lard a light brown, serve them
up with good melted butter, and garnish it with
green pickles.

Notes

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