Sole, Baked

Ingredients

• Take a thick and very fresh sole
• Season lightly with salt and pepper
• flour well
• put little pieces of butter here and there upon it
• covered with a napkin

Method

1. 1

   Scale, skin, and trim the sole, let it rest in a cool place.

2. 2

   Season, flour, and optionally egg and breadcrumb the sole.

3. 3

   Place in a buttered baking dish, bake in a moderate oven, and drain fat before serving.

4. 4

   Garnish with parsley and lemon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1833. The excerpt below is the record exactly as published.

Sole, Baked.— Take a thick and very fresh sole, scale, skin, and trim it, wipe it dry with a soft cloth, and if convenient let it lie folded in this in a cool place for an hour or more before dressing. Season lightly with salt and pepper, flour well, and, if hked, e^^ and bread-crumb the sole twice. Lay it in a buttered baking-dish, put little pieces of butter here and there upon it, and bake in a moderate oven. ShaTie the dish occasionally to keep the fish from sticking to the bottom. "When done enough, \a.y it on a reversed sieve before the fire for a few minutes to di-ain the fat frojn it. Put it on a hot dish, covered with a nap- kin

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