nut-freeegg-freesoy-free
Fried Soles
From Modern cookery, in all its branches, 1884
Serves 2
Small soles take about 6 minutes; large ones about 10 minutes.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 85. The excerpt below is the record exactly as published.
as much very pure-flavoured lard as will float the fish, and let it be suffi- ciently hot before they are laid in to brown them quickly; for if this be neglected it will be impossible to render them crisp or dry. When the fat ceases to bubble, throw in a small bit of bread, and if it takes a good colour immediately the soles may be put in without delay. An experienced cook will know, without this test, when it is at the proper point ; but the learner will do better to avail herself of it until practice and observation shall have rendered it unnecessary to Her. Before the fish are laid into the pan, take them by the head and shake the loose crumbs from them. When they are firm, and of a fine amber-colour on one side, turn them with care, passing a slice under them and a fork through the heads, and brown them on the other. Lift them out, and either dry them well on a soft cloth laid upon a sieve reversed, before the fire, turning them often, or press them lightly in hot white blotting paper. Dish them on a drainer covered with a hot napkin and send them to table without delay with shrimp or anchovy sauce, and plain melted butter
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