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.
Seasonable at any time.
Sufficient,--1 middling-sized sole for 2 persons.
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.
Seasonable at any time.
Sufficient,--1 middling-sized sole for 2 persons.
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