Baked Soles
From Modern cookery, in all its branches, 1884
Serves 2
Baking time is not specified.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 87. The excerpt below is the record exactly as published.
BAKED SOLES. (A simple but excellent Receipt.') Fresh large soles, dressed in the following manner, are remarkably tender and delicate eating ; much more so than those which are fried. After the fish has been skinned and cleansed in the usual way, wipe it dry, and let it remain for an hour or more, if time will permit, closely folded in a clean cloth ; then mix with a slightly beaten egg about an ounce of butter, just liquefied but not heated at the mouth of the oven, or before the fire ; brush the fish in every part with this mix- ture, and cover it with very fine dry bread-crumbs, seasoned with a little salt, cayenne, pounded mace, and nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.