Time: 10 minutes for large soles; less time for small ones.

Seasonable at any time.

Sufficient for 4 or 5 persons.

  1. 2 middling-sized soles
  2. hot lard or clarified dripping
  3. egg
  4. bread crumbs
  5. cut lemon
  6. parsley
  7. melted butter
  8. shrimp sauce
  • Skin and carefully wash the soles
  • Cut off the fins, wipe them very dry, and let them remain in the cloth until it is time to dress them
  • Have ready some fine bread crumbs and beaten egg
  • Dredge the soles with a little flour
  • Brush them over with egg
  • Cover with bread crumbs
  • Put them in a deep pan, with plenty of clarified dripping or lard (when the expense is not objected to, oil is still better) heated, so that it may neither scorch the fish nor make them sodden
  • When they are sufficiently cooked on one side, turn them carefully, and brown them on the other: they may be considered ready when a thick smoke rises
  • Lift them out carefully, and lay them before the fire on a reversed sieve and soft paper, to absorb the fat
  • Dish them on a hot napkin, garnish with cut lemon and fried parsley, and send them to table with shrimp sauce and plain melted butter

  • Particular attention should be paid to the draining of the oil from the fish, as nothing is more disagreeable than greasy fish: this may be always avoided by dressing them in good time, and allowing a few minutes for them to get thoroughly crisp, and free from greasy moisture.

    Source: The Book of Household Management by Isabella Beeton (1859)

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