Boiled Soles is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of soles boiled in salted water until tender. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Soles.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
321. INGREDIENTS.—1/4 lb. salt to each gallon of water.
Mode.—Cleanse and wash the fish carefully, cut off the fins, but do not skin it. Lay it in a fish-kettle, with sufficient cold water to cover it, salted in the above proportion. Let it gradually come to a boil, and keep it simmering for a few minutes, according to the size of the fish. Dish it on a hot napkin after well draining it, and garnish with parsley and cut lemon. Shrimp, or lobster sauce, and plain melted butter, are usually sent to table with this dish.
Time.—After the water boils, 7 minutes for a middling-sized sole.
Average cost, 1s. to 2s. per pair.
Seasonable at any time.
Sufficient,—1 middling-sized sole for 2 persons.
Modern Redaction
Ingredients:
2 medium-sized soles
25g salt per 1l of water used parsley, to garnish
lemon wedges, to garnish
melted butter, shrimp sauce or lobster sauce, to accompany
Method:
Clean and wash the fish then remove the fins (but do not skin). Lay in a fish kettle then pour over sufficient water to cover. Add salt at a ratio of 25g for each 1l of water added then bring the water to a boil. Continue cooking for 7 minutes then drain and serve garnished with parsley and lemon wedges.
Accompany with plain melted butter, lobster sauce or shrimp sauce
