Grilled Sole
From The paper-bag cookery manual, 1911
A little parsley butter spread over the fish before serving is a great improvement.
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 12. The excerpt below is the record exactly as published.
Grilled Sole. Skin a large sole, cut off the head, trim it, and brush it over with oil or melted butter
Cook this with the app: pantry check, scaling, and the assistant.