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Sole, with Mushrooms
From Cassell's dictionary of cookery, 1892
Serves 2
Time to simmer is six or seven minutes after the liquor boils.
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 1846. The excerpt below is the record exactly as published.
Sole, with Mushrooms. — Clean, but do not skin, a pair of moderate-sized fresh soles. Lay them in a siiucepan, cover with equal quantities of milk and water, and add an ounce of butter and a table-spoonful of strained lemon-Juice. Bring them gently to the point of boiling, draw them back a little, and lot them simmer gently until done enough. Take them up, drain them, put them on a hot dish, and pour over them three-quarters of a pint of white mushroom sauce
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