Soles to Fry

Ingredients

• what soles are necessary
• dip them in milk
• shake a little flour over
• fry them over a good fire
• send whole lemons to the table

Method

1. 1

   Gut and skin the soles, cut them down the back, and draw the blade of the knife along the fins to separate the flesh.

2. 2

   Dip in milk, shake flour over, and fry until done and of a fine color.

3. 3

   Drain on a clean cloth and serve with whole lemons.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 464. The excerpt below is the record exactly as published.

SOLES, to Fry. — Take what soles are necessary ; gut and skin them ; cut them down tire back ; draw the blade of the knife along the fins to SOL 3^9 SOU separate the flesh ; when ready to serve dip them in milk ; shake a little flour over, and fry them over a good fire ; when done and of a fine colour drain them upon a clean cloth ; dish upon a napkin ; send whole lemons to the table

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