Cutlets of Sole

Ingredients

• two soles
• a little flour
• an egg well beaten
• bread-crumbs
• hot lard

Method

1. 1

   Cut the soles into narrow pieces, dredge with flour, dip in beaten egg, and coat with bread crumbs.

2. 2

   Fry in hot lard until nicely browned, then drain and serve with fried parsley.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 9. The excerpt below is the record exactly as published.

bread crumbs. Have ready enough melted lard to entirely cover the fish. Place the frying pan over a clear fire. Let the lard reach boiling point, and then immerse the fish in it. You may try whether the fat is hot enough by letting a drop of cold water fall into it. If the hot fat spits, it is ready for use. Then fry, turning the fish (when one side is browned) to the other. When it is done lay it on a cloth, or on white blotting paper, to drain off all the fat ; or put it on a reversed sieve for a little while. Serve it extremely dry on a white cloth. e m n m m » ifj M ft & St 9t # ±,« m $ « m m m m m m & #.#.* » f£ 12 ±,0 £ofl Id itt in a* = if: £ m m a- m a n *0# & b#.- m ffl m ^ T fa %. W. %■ M ® % m % m m a m ss m & zmm Rmn - * BATTER FOR FRYING FISH. uT)EAT up an egg till it thoroughly froths, and then beat in flour enough ID to make the batter very thick, so that a sufficiency of it will adhere o the fish dipped into it before frying. To make the dish savoury, season »he batter with pepper, salt, and add mace, and nutmeg in powder, of the lavour of spice. Dip the fish into the batter, and put each piece as dipped nto the boiling lard. — 18 m « ± & « m $ 43, in nt ft » ** « g S M'] f „ ^ t i 1 e. £. ft a M'J &0 S f s i S fi -&o # ft A @ m ft vx a m m tX W fto H % M efc SA Pi, *P jfe, T T S #. # # £ Si tr & FRIED FILLETS OF SOLE. WASH the sole well, and lay it on a board. With a sharp knife cut off all the outside fins, the head, and the tail. Take the skin off. Slide the knife along carefully between the flesh and the bones, holding the flesh in one hand and drawing it away as the knife cuts it from the bone. Do both sides of the fish alike, and it will make four fillets. Put each fillet separately on a plate, and rub it over with flour. Take a wire sieve, and stand it over a piece of paper. Take some crumbs of bread and rub it through the sieve. Beat one egg on a plate with a knife. Lay the fillets in the egg, and egg them well all over with a brush. Put them in the bread crumbs, and cover them well. Be careful to finger them as little as possible. Take a saucepan, and put in it one pound and a half of lard. Put the saucepan on the fire to heat the fat. Test the heat of it by throwing in a piece of bread, and if it makes a fizzing noise it is ready. Place the fillets in a frying basket. They should be folded over. When the fat is quite hot, put in the frying basket with the fillets for three minutes. Put a piece of paper on a plate. When the fillets are done they should be a pale brown. Turn them out on to the paper on the plate, to drain off the grease. Serve them in a hot dish on a napkin, garnished with a little fried parsley. The fried parsley is prepared in this manner : — Take a few sprigs of parsley, wash them, dry them in a cloth, and put them into the frying basket. Toss the basket with the parsley into the boiling fat for a second. The anchovy sauce is prepared as follows : — Take a stewpan and put into it one ounce of butter and half an ounce of flour. Mix them well with a wooden spoon. Add a gill and a half of cold water. Put the stewpan on the fire, and stir well with a — 19 FRIED FILLETS OF SOLE— continued. wooden spoon until the mixture is quite smooth and boils. Take the stewpan off the fire. A quarter of an ounce of butter stirred into the sauce at the last very much improves it. Add one tablespoonful of anchovy sauce and stir it well into the butter sauce. For serving, put it in a sauce boat. m m « m m m tt m « m WoM. — HUt ffi.vft 4 k nt m m - $ m ± a m # k n m m ft - «>£),#, m 5 2 # f M ^ fc.tH.Jfc M in m fft M ft * 7) ffl fid T - * — m mni&T item® m *t> -k m fS>«! « 3kM M F $ « lx. $e a m m & # is* j§ « ® is « e$ is. «.±v 515 £>J » tt.7? « ®fc » ft*. — # X ffl B§ rn s. lit IS We F ft & £» w «. ft W ttl Si * m m » is ft ®>k mm $4 « ^ e.ai * £ » & % ft vftoft - s & * « * # « #.2 = isi s m m w»« pj ® m n4 m a # m ®t ^ ft.gfe a ?#,£ 4. * a ^JoBt.s ®m±.zMmmm ±,m m m. m w m m % m m # m. a m to m we a 4 is, ft ^1. -ii & - # w :& *f $ ^ $ m tfc ft ^ SI if i£ m im — » f« % 4 $ m 4 n n w t is #. n ^ vft *8 H Jfc *t fe, a *■ Hi ft Jg 15) ft tHF *f.- ** « * ft $: #c IK, ft $ ft i$: M ft ft0)i0*ft 4 ft m vis 4 ^ ffl mm si ^ »,b.*0± s m m it #. ii. ei m ^ =0jg in is ^ E.fft - f? jsl m # 7J — no — CUTLETS OF SOLE. CUT two soles into narrow pieces, crosswise, dredge a little flour over them, dip each piece in an egg well beaten, and then into bread- crumbs ; fry them a nice brown in hot lard

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