Filleted Soles

Ingredients

• Fillet the soles
• Grease a baking-tin with butter
• sprinkle over each one salt
• white pepper
• a few drop's of lemon-juice
• Grease a piece of kitchen paper

Method

1. 1

   Fillet the soles, smooth the fillets with a knife, and roll them up with the white skin inside.

2. 2

   Grease a baking-tin with butter, stand the rolled fillets in this, and sprinkle over each one salt, white pepper, and a few drops of lemon juice.

3. 3

   Grease a piece of kitchen paper and lay it over the fish to keep it from browning, and put the tin in the oven for five to ten minutes.

4. 4

   Drain the fillets on paper, put them on a hot dish, and garnish by placing different coloured heaps alternately on the top of each little roll.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 82. The excerpt below is the record exactly as published.

Fillet the soles ( see Filleted Soles, January 4th), smooth the fillets with a knife, and roll them up, with the white skin inside. Grease a baking-tin with butter, stand the rolled fillets in this, and sprinkle over each one salt, white pepper, and a few drop's of lemon-juice. Grease a piece of kitchen paper

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