Boiled Sole with Maitre d’Hotel Butter
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Serve a pat of the butter melting on the Sole.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 44. The excerpt below is the record exactly as published.
two ounces of the firmest and best butter to be had (in warm weather it must be iced), add to it the juice of one lemon, one dessertspoonful of minced parsley which has been pressed free from all moisture, a pinch of white pepper, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.