The Epicure's Almanac or Diary of Good Living
March 3rd : FRIED SOLES
Soles, for frying, should be divested of both the upper and under skin, rubbed over with the white of egg well beaten up and laid on the fish with a flat brush ; next strew the soles with bread crumbs, reduced to a very fine powder, and be sure that the lard in the pan is boiling before you put them in.
Paying proper attention to these simple directions, the fish will be served to table of a beautiful auburn tint.
Garnish with slices of lemon.