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Time: 20 minutes.

Seasonable at any time.

Sufficient for 4 or 5 persons.
Ingredients
  1. 2 soles
  2. 1/4 lb. of butter
  3. eggs
  4. bread crumbs
  5. minced parsley
  6. 1 glass of sherry
  7. lemon-juice
  8. salt to taste
  9. cayenne to taste
Directions
  • Clean, skin, and well wash the fish
  • Dry them thoroughly in a cloth
  • Brush them over with egg
  • Sprinkle with bread crumbs mixed with a little minced parsley
  • Lay them in a large flat baking-dish, white side uppermost; or if it will not hold the two soles, they may each be laid on a dish by itself; but they must not be put one on the top of the other
  • Melt the butter, and pour it over the whole
  • Bake for 20 minutes
  • Take a portion of the gravy that flows from the fish
  • Add the wine, lemon-juice, and seasoning
  • Give it one boil, skim,
  • Pour it under the fish, and serve
    • Source: The Book of Household Management by Isabella Beeton (1859)
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