From: The Thorough Good Cook

Fish: 39. Sole Pudding

Split a pair of soles from the bone, and cut the fins close; season with salt, pepper, nutmeg, and pounded mace, and place the whole in layers, with half a hundred of oysters. Put the liquor of the oysters in the dish, with two or three spoonfuls of broth and some butter. Add a little thick cream, on this place a layer of mashed potatoes, and bake for about half an hour.

Log in or register to write something here or to contact authors.