Fillets of Sole with Anchovy
From The Ocklye cookery book, 1909
Plaice and whiting may be dressed in the same way.
Presented as published in 1909. 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 Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 7. The excerpt below is the record exactly as published.
FILLETS OF SOLE WITH ANCHOVY Ingredients Two lemon soles. One ounce and a half of bread= Two teaspoonfuls of anchovy crumibs. sauce. One teaspoonful of Harvey sauce. Two ounces of butter. Clean and fillet the lemon soles, and place the fillets on a buttered tin ; mix the butter, breadcrumbs, anchovy and Harvey sauce into a smooth paste, and spread some 19 20 OCKLYE COOKERY BOOK of it on each fillet; place a buttered paper over them, and cook them in a moderate oven for about ten minutes. Plaice and whiting may be dressed in the same way. FISH CAKES Ingredients Three°quarters of a pound of Two teaspoonfuls of anchovy cooke
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