Baked Fillets of Sole

A historical recipe from How to Cook Fish, by Myrtle Reed.

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A historical recipe

How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Put the prepared fillets in a buttered baking-dish, sprinkling with chopped onion, parsley, and mushrooms, and seasoning with salt and pepper.
Add a tablespoonful of butter and enough white wine and white stock in equal parts to keep from burning.
Bake, basting frequently.
Cook together one tablespoonful each of butter and flour, add a cupful of brown stock and cook until thick, stirring constantly.
Take up the fish, drain the liquor from the pan into the sauce, and reheat.
Spread the sauce over the fish, sprinkle with crumbs, dot with butter, and brown in the oven.