Fried Sole from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Skin a nice sole on both sides, remove the head, trim the fins and tail and wash it in salt water, dry it in a clean cloth and dip it into fine flour so that it is perfectly dry, put it into a fryi...
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Cooking tools:
- Skillet
- Chef's knife
- Stove
- Mixing bowl
- Kitchen towel
- Spatula
Ingredients
- salt water
- butter
- flour
- fresh butter
- fresh parsley
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