Mrs Beeton Filleted soles a L'Italienne
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
salt, pepper, and grated nutmeg to taste;
egg and bread crumbs,
the juice of 1 lemon.
Mode.—Skin, and carefully wash the soles, separate the meat from the bone, and
divide each fillet in two pieces. Brush them over with white of egg, sprinkle
with bread crumbs and seasoning, and put them in a baking-dish. Place small
pieces of butter over the whole, and bake for 1/2 hour. When they are nearly
done, squeeze the juice of a lemon over them, and serve on a dish, with Italian
sauce (see Sauces) poured over.
Time.—1/2 hour. Average cost, from 1s. to 2s. per pair.
Seasonable at any time.
Sufficient for 4 or 6 persons.
WHITING may be dressed in the same manner, and will be found very delicious
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