Baked Soles

Ingredients

• 2 ozs. butter
• 2 ozs. bread crumbs
• 1 egg
• a little mace, nutmeg, cayenne and salt

Method

1. 1

   Skin, clean and dry the fish; let it remain for one hour closely folded in a clean cloth; beat egg and mix one ounce of warmed butter therewith; brush the fish all over with this mixture; mix seasoning with bread crumbs, and well cover the fish therewith; make butter hot in baking tin and place fish therein; place small piece of butter on upper side of fish; bake for twenty to thirty minutes in a moderate oven.

2. 2

   Serve with shrimp or anchovy sauce.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 5. The excerpt below is the record exactly as published.

BAKED SOLES. Ingredients. A Pair Good Sized Soles. 2\ Ozs. Butter. 2 Ozs. Bread Crumbs. i Egg. A Little Mace, Nutmeg, Cayenne and Salt. Method. Skin, clean and dry the hsh ; let it remain for one hour closely folded in a clean cloth ; beat egg and mix one ounce of warmed butter therewith ; brush the fish all over with this mixture ; mix seasoning with bread crumbs, and well cover the fish therewith ; make butter hot in baking tin and place fish therein ; place small piece of buttejr on upper side of fish ; bake for twenty to thirty minutes in a moderate oven. Serve with shrimp or anchovy sauce. 33 BAKED MACKEREL. Ingredients. Mackerel. J Lemon. Chopped Parsley, Thyme and Bay Leaf. Bread Crumbs. Method. in a v “J1 deai] the fiSh’ removing the bone ; melt some butter , a "S and pIa0e fish flat therein. skin side downwards ; chop p ey very fine, and add powdered thyme, with a quarter of a bay a little grated lemon rind ; cover well with pieces of butter ; bake in a hot oven for from twenty to thirty minutes; squeeze juice of lemon very f re fT .N-B ~Care should be taken that mackerel is very fresh, as it soon becomes unfit for food: 34 BAKED COD, Ingredients. 3 Lbs. Middle Cut Cod. Forcemeat Stuffing. Method. Skin the cod and remove the bones ; pass the fish through water and wipe it dry ; lay the stuffing on, fold up, and secure with tape ; tie greased paper over the ends, and take them off at the last to brown ; cook in a moderate oven, basting every five minutes, for one hour. FILLETS OF FISH PLAINLY STEAMED. Method. Take a couple of enamelled tin soup plates and slightly butter them ; on one lay the fillets of fish, skin side down if the white skin is left on ; then sprinkle with salt, pepper, a few drops of lemon juice or vinegar, and put the second plate over ; set on a large pan of fast boiling water, and cook from fifteen to twenty minutes. Small whole fish, like whiting, are excellent cooked in this way, and slices of fish also, but if thick will take from thirty to forty minutes, and when half done should be turned. 35 SALMON PUDDING (AUSTRALIAN). Ingredients. i Tin Salmon. 2 Tablespoonfuls Flour, i Pint Milk. i Tablespoonful Butter. Pepper and Salt. Fine Bread Crumbs. Method. Melt butter slightly in a saucepan ; add flour, stirring well all the time ; add milk, pepper, salt, and stir till it boils ; then add liquid from tin of salmon. Turn contents of tin into this sauce ; stir well, breaking down large pieces with back of the spoon. Butter a pie dish ; pour in the mixture ; sprinkle some fine dried bread crumbs over it, and brown in the oven. 36 STEWED HADDOCK WITH BROWN SAUCE. Ingredients. 2 Lbs. Fillets of Haddock. Heads and Bones of above. Sprig of Parsley. 2 Ozs. Butter

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