Fillets of Sole (Whitebait fashion)
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.
Fillets of Sole (Whitebait fashion). Skin and fillet one large or two small soles, cut the fillets into fine shreds or strips the size of whitebait. Put them in a cloth and sprinkle over with seasoned flour, fold in a cloth, shake well, then put the fish in a thickly buttered paper-bag, distribute about an ounce of oiled butter
Cook this with the app: pantry check, scaling, and the assistant.