To Boil Soles

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By Eliza Acton

Published 1845

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The flesh of a fine fresh sole, when boiled with care, is remarkably sweet and delicate: if very large it may be dressed and served as turbot, to which it will be found little inferior in flavour. Empty it, take out the gills, cut off the fins, and cleanse and wash it with great nicety, but do not skin it; then either lay it into