Filleted Sole

Ingredients

• four long fillets from each sole
• Sprinkle pepper lightly
• Sprinkle salt lightly
• a large breakfast-cupful of properly-prepared breadcrumbs
• a slice of butter

Method

1. 1

   Remove the flesh from the fish, obtaining fillets.

2. 2

   Trim and divide them, sprinkle with pepper and salt, flour them, and wrap in a cloth for an hour.

3. 3

   Beat an egg and pass the fillets through it, then coat with breadcrumbs.

4. 4

   Melt butter in a frying pan, cook the fillets gently until brown on both sides, then drain on kitchen paper and serve with sauce.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 9. The excerpt below is the record exactly as published.

four long fillets from each sole. Trim the fillets neatly, and divide each one across the centre. Sprinkle pepper and salt lightly on them, flour them well, and wrap them in a cloth, and leave them in the kitchen for an hour or more. This is to dry them thoroughly before cooking them. Unless it is done the egg and bread-crumbs will not adhere to the fish. Beat the yolk and a little of the white of an egg in a plate, and put a large breakfast-cupful of properly- prepared bread¬ crumbs (January 2nd and February 1st) in some paper. Pass the fish through the egg on both sides, and throw the crumbs well over it. Melt a slice of butter in the frying-pan, put in the fillets, and cook them gently till they are brown on one side, then turn them, and brown them upon the other. Put them between sheets of kitchen paper to free them from grease, and dish them like cutlets, with one fillet overlapping another. Pour over them a little maitre ddiotel (May 6th) or shrimp sauce (January 30th), or, if it may be afforded, some Dutch sauce (May 14tli). All kinds of flat fish can be cooked in this way. If preferred, the egg and bread-crumbs can be omitted, and the fillets floured and dried by being wrapped in a cloth for an 10 A YEARS COOKERY, ' hour or two before being cooked. Rolled Mutton (April 22nd); Mashed Potatoes (May 12th) ; Jerusalem Artichokes (November 30th) ; Chocolate Pudding (July 24tli) ; Cheese (June 8th). Tea. — Plain Cake (June 26th). Supper.— Endive Salad (March 13th); Baked Apples (February 9th). _ ' Things that must not be Forgotten. 1. Take care of the bacon fat. 2. Stew the skin and bones of the fish, and make the fish sauce with the stock. 3. Before sending the cold mutton lip to supper put it on a clean dish and garnish it with parsley. Carefully preserve any gravy that may have run from it. January 5th. Breakfast. Iiuncheon. Dinner. Collared Tongue. Boiled Eggs! (If any filleted Sole were left, it could be prepared according to tlie recipe (Jan. 2nd), and served in¬ stead of the boiled eggs.) Brown and White Bread and Butter. Marmalade. Milk Toast. Hambro’ Salad. Royal Sandwiches. Cranberry Tart. Crecy Soup. Beef, with Sharp Sauce ; or, if the Beef is used, Steak, with Onions. Potatoes and Winter Greens. Brown Bread Pudding. Cheese and Rusks. Marketing. Monday is not a good day for marketing. Customers who make large purchases on this day (unless they buy what is wanted of large first-class dealers) stand in danger of having the surplus stock left from Saturday presented to their notice. Where there is a family to provide for, it will, of course, be necessary to make some purchases, but the housekeeper will do well to defer buying* anything that is very important until Tuesday. A Melton Mowbray Pork Pie should be bought for breakfast to-morrow, and a small salad for to-day. Breakfast. — The collared tongue left on Saturday may be served again to-day, and Boiled Eggs can be added as an accompaniment. As in the case of savoury eggs, one egg should be allowed for each person, and one over. One would think that it was the easiest thing in the world to boil eggs properly, yet there are not many cooks who are certain to send them up always right. Perhaps the reason of this is that the quality of the egg is not considered in calculating the time required for boiling, but the orthodox three minutes is allotted to all eggs, new-laid and stale alike. New-laid eggs need four minutes to “ set eggs that have been kept for some days will need only three minutes. Eggs should be put into foiling A YEAR'S COOKERY . 11 water, and should be quite covered ; unless this is done they will not be equally cooked. They should be gently boiled. Eggs with very thin shells are less likely to burst if they are put into cold water and brought gently to the boiling point. They will be lightly set when the water boils. If wanted well done, they should be left in the hot water off the fire for a minute. An egg that has been laid twelve hours will generally be preferred to one that is perfectly fresh — warm from the nest. Milk Toast (June 17th). Luncheon. — Royal Sandwiches.— Put three eggs into boiling water, and boil them gently for ten minutes. Take them up, and put them into a basin of cold water for five minutes. Take six anchovies, wash them, wipe them in a cloth, cut off the heads and fins, and scrape away the skin. With the fingers and thumb split them open down the back, and take the fillets or sides from the back¬ bone. Clean and dry perfectly the small salad. Cut six thin slices of stale brown bread, free from crust. Butter these well, and lay between each two one of the eggs, shelled and cut into thin slices, a layer of small salad cut up small, and the fillets of twTo anchovies. Press the slices together, with a sharp knife divide them into small squares, and arrange them neatly on a dish covered with a napkin. Hambro’ Salad (August 8th) ; Cranberry Tart (August 7th). Dinner. — Crecy Soup. — Scrape and cut up in slices eight good- sized carrots. Put these in a stew-pan with a slice of butter

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