Soles with Fine Herbs
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
- Trim the fish and put into a buttered baking-pan, sprinkling with chopped mushrooms, parsley, and grated onion.
- Season with salt, pepper, and grated nutmeg, add enough white wine to keep from burning, cover with buttered paper, and bake.
- Take up the fish and add the drained liquid to a cupful of Allemande Sauce and reheat.
- Take from the fire, add a tablespoonful of butter, the juice of half a lemon, and a teaspoonful of minced parsley.
- Pour over the fish and serve.