Sole (Stuffed)

Ingredients

• 1 fine sole
• 1 teaspooiiful pepper
• 1 teaspooiiful minced parsley
• teaspoonful salt
• A little grated lemon rind
• I pint of brown stock or gravy
• 1 small egg
• 2 tablespoonfuls bread crumbs
• 1 tablespoonful suet, minced
• 1 tablespoonfui minced lobster or picked shrimps
• teaspoonful minced herbs

Method

1. 1

   Skin the sole on both sides, and cut down the centre as if filleting; raise the fillets about one inch on each side of the bone, but do not remove them.

2. 2

   Make the forcemeat of the above ingredients, all mixed with the egg; lay this under each fillet; place in a buttered tin, and pour round the stock or gravy, and bake 20 minutes, basting occasionally.

3. 3

   Dish on a hot dish, strain round the base the gravy, and dust over the fish a few brown bread crumbs.

4. 4

   Only one side of the fish is stuffed.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 8. The excerpt below is the record exactly as published.

SOLE (Stuffed). 1 fine sole 1 teaspooiiful pepper 1 teaspooiiful minced parsley teaspoonful salt A little grated lemon rind I pint of brown stock or gravy 1 small egg 2 tablespoonfuls bread crumbs 1 tablespoonful suet, minced 1 tablespoonfui minced lobster or picked shrimps teaspoonful minced herbs

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