Steamed Sole
From 60 Marmite recipes, 1920
Whiting may be similarly cooked.
Presented as published in 1920. 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 60 Marmite recipes (1920) by Marmite Food Extract Co, page 4. The excerpt below is the record exactly as published.
STEAMED SOLE. 2 good fillets sole and some MARMITE butter. Butter 2 plates; put one over a saucepan of boiling water; lay a fillet of fish on it, spread with MARMITE butter; cover with second fillet, and put on the other greased plate. Cook, i.e., steam, for 20 minutes. Serve hot with - toast or bread spread with MARMITE butter. A few drops of lemon may be added and a little salt
Cook this with the app: pantry check, scaling, and the assistant.