Soles With Mushrooms
From Mrs. Beeton's household management (1907).
Source and licence
From Mrs. Beeton's household management (1907), printed page 391, digitised by the Internet Archive: https://archive.org/details/mrsbeetonshouse00beetuoft
Read the original public domain per archive.org metadata; unverified
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
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Ingredients
Method
- Ingredients.
- — 2 medium sized soles, £ a pint of mushroom sauce, milk, salt and popper.
- Method.
- — Skin and trim the soles, place them in an earthc: tficiently large to allow the fish to lie flat, but one above the other if more convenient.
- Sprinkle them liberally with salt and pepper, barely cover with milk, and put over all a greased paper, to ;n the steam.
- Cook in a moderate oven for 10 or 15 minutes, then drain well, and place the soles on a hot dish.
- Make the sauce as directed, but before adding the mushrooms, boil well to reduce, in order that some or all of the liquor from the dish may be mixed with it, otherwise the sauce would be too thin.
- Season to taste, pour over the and ser Time.
- — To cook the soles, from 10 to 15 minutes.
- Average Cost, 2s.
- '*!., exclusive of the sauce.
- Sufficient for 3 or 4 persons.
- StiiQB able at any time.