I tried my hand at Mrs. Beeton's Boiled Soles this week, eager to explore a simpler time in seafood preparation. I found the process surprisingly straightforward, despite the lack of modern kitchen conveniences Mrs. Beeton had at her disposal. The key, I discovered, was in the gradual heating of the water and the gentle simmering, which resulted in a delicate sole that flaked apart beautifully. One detail that delighted me was the use of a hot napkin for serving. I'd never considered this before, but it made perfect sense: the napkin absorbed excess moisture, keeping the fish from becoming soggy. This recipe is perfect for the weeknight cook looking to elevate their seafood game without too much fuss. The simplicity of the dish allows the freshness of the sole to shine, and the parsley and lemon garnish add a touch of brightness. Next time, I'll try it with a lobster sauce for an extra indulgence.