I tried Mrs. Beeton's Fricasseed Soles this week, and it was a delightful journey back to the Victorian era. The method was straightforward, and I found the technique of frying the soles first, then creating a thickened gravy with port wine, to be quite effective. The soles themselves were tender and flaky, absorbing the flavors beautifully. I was particularly taken with the small fried balls of sole meat mixed with lemon peel, parsley, and a touch of nutmeg—it added a lovely texture and depth of flavor that I hadn't anticipated. This dish would be perfect for someone who appreciates a touch of elegance in their weeknight cooking. The process is simple enough for a home cook but offers a classical finesse that elevates a humble fish dish. The combination of the rich gravy and the delicate soles is a harmonious blend of flavors that would satisfy any seafood enthusiast. I'll certainly be making this again, perhaps with a side of buttered green beans to round out the meal.