Sole, Baked

Ingredients

• 1 oz. Butter
• 1 oz. Raspings
• 1 Sole
• Pepper
• Salt
• Lemon Juice

Method

1. 1

   Butter a fire-proof dish, and squeeze on a few drops of lemon juice, and sprinkle a little pepper and salt.

2. 2

   Then lay the sole on.

3. 3

   Brush the fish well over with butter, then add the seasoning and cover well with raspings.

4. 4

   Bake for about ten minutes in a moderate oven, and serve on the dish it is baked in.

5. 5

   Garnish with parsley.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 55. The excerpt below is the record exactly as published.

1 oz. Butter, 1 oz. Castor Sugar, 1 Egg, grated Lemon Rind. Method. — Put the milk on to boil ; mix the corn- flour with some water to a paste, and pour into the boiling milk, stirring it for two or three minutes. Then add the sugar and peel, and beat in the egg. Pour into a buttered dish and bake for a quarter of an hour. Cornflour Soufflee. Ingredients. — 1 oz. Cornflour, 1 oz. Castor Sugar, ^ pint Milk, Essence of Vanilla, 2 Eggs. METHOD. — Prepare the cornflour as in the previous recipe, but only beat in the yolks of eggs. Whip up the whites very stiffly, and add lightly to the mixture just before pouring it into the buttered pie dish. Bake in a hot oven for a quarter of an hour, placing it under the browning shelf to rise and brown. 164 INVALID COOKERY. jBqq Cream. Ingredients. — Yolks and whites of two Eggs, 1 oz. of Castor Sugar, juice and grated rind of half a Lemon or Orange. Method. — Put the yolks of eggs, castor sugar, and rind and juice of lemon in a gallipot, and put the gallipot in a saucepan of boiling water. Cook gently, stirring all the time, and when it begins to thicken,, stir in the whites of the eggs whipped to a strong froth, and mix them well in. Then set it to cool, and serve in small glasses. jfrmt Xemona&e. Ingredients. — The juice of 1 Lemon, 1 oz. Castor Sugar,. 2 ozs. of any ripe Fruit, such as raspberries, strawberries, etc.,, rubbed through a hair sieve, l/2 pint cold Water. Method. — Mix these well and strain into a large tumbler, add a small piece of ice and serve. This is a refreshing beverage during the hot weather. Cruel. Ingredients. — X oz. of Groats, ]/2 pint of Milk, 1 Lemon (half the rind), pinch of Salt or Sugar. Method. — Mix the groats smoothly with a little cold milk to a paste, put the remainder on to boil with the lemon rind, pour in the groats and simmer gently for ten minutes. Strain into a breakfast cup and let the invalid drink it, not spoon it. This should be of the consistency of cream. INVALID COOKERY. 165 patent Groats. Gruel. — Take of the patent groats, one table- spoonful, mix with a wine-glassful of cold water, gradually added, into a smooth paste, pour this into a stewpan containing nearly a pint of boiling water, or milk, stir the gruel on the fire while it boils for ten minutes ; pour it into a basin, add a pinch of salt and a little butter, or if more agreeable, some sugar, and a small quantity of spirits. Note. — When gruel is made for an invalid, butter had best be omitted. 3nvaU& pu&tmtcj. Ingredients. — 1 oz. chopped Suet, 1 oz. Flour, 1 oz. Bread Crumbs. 1 oz. Sugar, 1 Egg, 1 tablespoonful Milk. Method. — Mix and steam for half an hour. 3cefc /UMlfe Xemonafce. Ingredients. — 2 Lemons, X lb- of Loaf Sugar, 1 quart of fresh Milk. Method. — Boil the milk with the sugar and the peel of one lemon. Then let it cool and add the juice of two lemons. Strain through a flannel bag or tammy cloth, and set on ice until it is required for use. INVALID COOKERY. 1 66 Xtnseefc Zca. Ingredients. — i oz. whole Linseed, X oz. Liquorice Root. Method. — Four one pint of boiling water over the above, and place it on the stove or in a warm tem- perature for three hours, and then strain it off. This should be made fresh every day. fllMlft anfc Sofca Mater. Make one gill of milk hot, then add one gill of soda water. /nMncefc JSeet Half a pound of gravy beef, pass twice through the mincing machine, add a very little water and pepper and salt, and warm it over the gas for ten minutes, but do not let it boil. pigeon JSrat3e&. Ingredients. — J4 pint Stock, i Carrot, i Turnip, Celery, a little Salt, i Pigeon. Method. — Cut the vegetables one inch thick in slices, and put into a stewpan with the stock. Lay the pigeon on the vegetables and braize gently for one hour. Take up the pigeon and make some white or brown sauce with the stock and pour over it. Garnish with watercress. INVALID COOKERY. 167 pigeon pufc&mg. Ingredients.— 1 Pigeon, ]/z lb. Flour, 3 ozs. Suet, Pepper, Salt. Method. — Chop the suet finely, and make into a light paste with the flour. Butter a basin or mould just deep enough to hold the pigeon, and line it with the suet paste. Then put in the pigeon seasoned with a little pepper and salt, and cover over with the paste. Steam gently for one hour and a half. Savours Custard. Ingredients.— X pint clear Soup or Beef Tea, 2 Eggs, Butter. Method. — Make the soup or beef tea warm, add the eggs. Strain this mixture into buttered dariol moulds or a cup, and steam them gently for a quarter of an hour. Turn the custards out when cooked. Sole, JSakeD. Ingredients. — 1 oz. Butter, 1 oz. Raspings, 1 Sole, Pepper, Salt, Lemon Juice

Cook this with the app: pantry check, scaling, and the assistant.