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Broiled Sole

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

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.

Source and licence

From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Clean and skin a sole, dip in melted butter and lemon-juice, then in seasoned crumbs, and broil.
  2. Remove the bone from an anchovy and rub it to a paste with a small lump of butter.
  3. Add a wineglassful of white wine and the juice of half a lemon and keep the sauce warm.
  4. Place the sole on a hot dish, pour the sauce over and serve.