Broiled Sole
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 28. The excerpt below is the record exactly as published.
Broiled Sole. Clean and skin a sole, sprinkle both sides with pepper and salt, and squeeze a small quantity of lemon juice over it ; dip the sole in warmed butter, cover it well with finely grated breadcrumbs, place it on a gridiron, and broil it over a clear fire, turning it when brown on one side and browning the other. Bone an anchovy, put the flesh into a mortar with a small lump of ^ utter, and pound it, then place it in a small saucepan with one wineglassful of white wine, and the strained juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.