Sole, Boiled

Ingredients

• a sole for boiling should weigh at least two pounds
• a tablespoonful of salt
• a tablespoonful of vinegar
• garnish with parsley
• cut lemon

Method

1. 1

   Scale and clean the sole, remove fins and gills, but leave the brown skin.

2. 2

   Place in cold water with salt and vinegar, bring to a boil, skim, then simmer gently until the flesh shrinks from the bone.

3. 3

   Serve garnished with parsley and lemon, with melted butter or sauce.

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 1835. The excerpt below is the record exactly as published.

Sole, Boiled. — The flesh of a boiled sole is tender and delicate, and somewhat resembles turbot in flavour. It is particularly suited for invalids and convalescents. Choose the fish fresh, and very thick — a sole for boiling should weigh at least two pounds. Scale and clean it, remove the fms and gills, but do not take off the brown skin. Put it into plenty of cold water with a table- spoonful of salt and a table- spoonful of vinegar ; let the liquor boil, skim carefully, then draw the pan to the side, and I let its contents simmer very gently tiU the fish is done enough. When this point is reached, the flesh will shrink from the bone. In taking up the sole, set the fish-drainer across the kettle for a minute, then lay the fish on a dish, covered with a warm napkin. The white side must bo uj)permost. Garnish with parsley and cut lemon

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