Boiled Soles
From Modern cookery, in all its branches, 1884
Serves 1
Cooking time varies by size; large soles take 5-10 minutes, moderate ones 4-6 minutes.
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 86. The excerpt below is the record exactly as published.
The flesh of a fine fresh sole, when boiled with care, is remarkably sweet and delicate : if very large it may be dressed and served as turbot, to which it will be found little inferior in flavour. Empty it, take out the gills, cut off* the fins, and cleanse and wash it with great nicety, but do not skin it ; then either lay it into cold water in which the usual proportion of salt has been dissolved, and heat it rather slowly, and ihm dimmer it from five to ten minutes, according to mm ; or boil CHAP, n.] FISH, 65 it in the manner directed in the first pages of this chapter. Drain it well on the fish-plate as it is lifted out, and dish it on a napkin, the white side upwards, and serve it quickly with anchovy, shrimp, or lobster sauce. It may also be sent to table thickly covered with the Cream Fish Sauce, Caper Fish Sauce, or Lady’s Sauce
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