Baked Sole

Ingredients

• a moderate-sized sole
• a quarter of a shalot
• four small mushrooms
• a teaspoonful of chopped parsley
• a slice of bread which has been rubbed through a sieve to make fine crumbs
• half a teacupful of strong gravy
• a little pepper and salt
• half a teaspoonful of lemon-juice
• a small piece of butter placed here and there on the fish

Method

1. 1

   Wash and skin the sole, dry it, cut off the fins, and nick the fish on both sides.

2. 2

   Mix chopped mushrooms, parsley, and shalot with bread crumbs.

3. 3

   Butter a baking tin, sprinkle half the mixture, place the sole on top, add remaining ingredients, and sprinkle bread crumbs.

4. 4

   Bake in a quick oven until soft in the thickest part, about ten minutes.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 57. The excerpt below is the record exactly as published.

a moderate-sized sole, w'ash and skin it, and dry it in a cloth ; cut off the fins with a sharp knife, and nick the fish in two or three places on both sides. Procure a quarter of a shalot, four small mushrooms, a teaspoonful of chopped parsley, a slice of bread which has been rubbed through a sieve to make fine crumbs, a little lemon-juice, half a teacupful of strong gravy, and a little pepper and salt. The mushrooms, parsley, and shalot must all be chopped finely, and the bread crumbs must be put on a tin in the oven until lightly browned. Butter a flat baking-tin and sprinkle over it half the chopped mushroom and shalot, and a little pepper and salt, squeeze half a teaspoonful of lemon-juice over ; lay the sole upon the 90 The Gul's Own Cookery Book. savoury mixture, sprinkle the remainder of the ingredients over it, and add a little more lemon-juice and the gravy, and a small piece of butter placed here and there on the fish

Cook this with the app: pantry check, scaling, and the assistant.