pescatariannut-freeegg-freesoy-free
Sole, Buttered
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake is about half an hour or more, depending on size.
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 1835. The excerpt below is the record exactly as published.
Sole, Buttered. — Clean, scale, sldn, and di-y the fish. Eub a tin dish quickly with a clove of garlic freshly cut, lay the soles in it, and dredge flour npon them. Put little pieces of butter here and there upon them, allowing three ounces of butter for each moderate-sized sole, and bake them until done enough in a moderate oven. Lay them on a hot dish, pour the butter over, and sprinkle on them a tea- spoonful of finely-minced parsle
Cook this with the app: pantry check, scaling, and the assistant.