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Fried Fillet of Sole
From Lowney's cook book, 1907
Serves 1
Serve garnished with lemon and watercress.
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 27. The excerpt below is the record exactly as published.
1 teaspoon mustard 2 teaspoon salt 2 tablespoons lemon juice ^ teaspoon paprika 1 tablespoon hot water ^ cup cracker crumbs seasoned Mix mustard, lemon juice, Worcestershire sauce, salt and paprika. Wipe and broil the fish, spread with mustard mixture, roll in crumbs, and broil until crumbs are brown. Serve hot, with sauce tartare or tomato tartare. Fried Fillet of Sole 6 fillets of sole 2 teaspoons butter 4 anchovies boned and skinned I teaspoon mustard 2 teaspoons lemon juice salt, cayenne pepper
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