Sole, Baked, with Wine Sauce
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1834. The excerpt below is the record exactly as published.
Sole, Baked, with Wine Sauce.— Cleanse, scale, skin, trim, and dry a thick sole, and with a sharp knife make an incision down each side of the back -bono. Season with pepper and salt, put it into a baking-dish thickly buttered, and pour upon it half a pint of French white wine, or, where economy is a consideration, a pint of cider or perry. Bake the fish in a moderate oven. When done enough, stu* the liquor into half a pint of good melted butter, let it boil up, and add a dessert- spoonful of chopped j)arsley. Take the sauce off the fire, and stir into it until dissolved an ounce of fresh butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.