Curried Sole
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 177. The excerpt below is the record exactly as published.
Curried Sole. Fry (not broil) tlio solos delicately, overnight. At tli<:i sania time carefully boil the rice, as directed in No. 7. In the morning, against breakfast- time, pile the rice in the middle of the dish, and lay around it from the riin, converging ta the centre, the slices of cold sole, gently veneered with a thin laj^er of Auckland curry-paste, diluted, if too stiff, with oil or butter
Cook this with the app: pantry check, scaling, and the assistant.