SOLDERING, Hard.— To
braise s pieces of iron together, file one
side of each piece bright, put on the
clean face a paste made of borax and
water, tie the two pieces together with
several separate coils of brass wire,
smearing more borax on these. Hold
it over a bright coke fire, and the brass
will melt and run into the joint. File
oft the superfluous metal. When the
brass melts a blue flame will be seen
to arise.
SOLDERING MIXTURE,
for Iron, Steel, Copper, &c. —
Take any quantity of muriatic acid, and
dissolve as much sine in it as it will
take ; then dilute it with # as much
soft water as of add, and it will be ready
for use.
This applied to iron, &c., cleanses it,
and leaving zinc upon the surface,
causes solder readily to adhere to it.
SOLES, to Choose. — If good,
they are thick and firm, the belly of a
fine cream colour : if they incline to a
bluish colour, and are flabby, it is evi-
dent that they are not fresh. They are
in perfection about Midsummer.
SOLES, a la Horley. — After
cleaning the soles cut them entirely
open by the back from head to tail ;
cut each into four nice fillets, and steep
them in lemon juice, salt, parsley, and
sliced onions ; shake them in this sea-
soning, where they ought to remain
nearly an hour; when ready to serve,
drain, flour, and fry them; they must
be firm and of a good colour; dish,
and serve under an lialientu or tomato
sauce✪ Soles a la Horley.
SOLES, a la Portugese. —
Take one large, or two small ; if large,
cut the fish in two ; if small, they need
only be split. The bones being taken
out, put the fish Into a pan with a bit of
butter and some lemon juice, give a fry,
then lay the fish on a dish, and spread
a forcemeat over each piece, and roll
It round, fastening the roll with a few
small skewers. Lay the rolls into a
small earthen pan, beat an egg and
wet them, then strew crumbs over ;
and put the remainder of egg, with a
little meat gravy, a spoonful of caper
sauce, an anchovy chopped fine, and
some parsley✪ Soles a la Portugese into the bottom of the
pan ; cover it close, and bake it till the
fish are done enough in a slow oven.
Then place the rolls in the dish for
serving, and cover it to keep them hot
till the gravy baked is skimmed ; if not
enough, a little fresh, flavoured as
above, must be prepared and added to
it.
SOLES, to Boil. — Skin and gut
two soles ; wash, and lay them in vine-
gar, salt and water for two hours ; then
put them into a stewpan with a pint of
sherry, sweet herbs, onion, and cloves,
pepper, and salt. Cover them, and
when done enough, put in the dish;
strain the liquor, thicken it with butter
and flour✪ Soles to Boil ; pour the sauce over. Gar-
nish with horse radish and with lemon.
SOLES, Broiled. — Take two or
three soles, divide them from the back
bone, and take off the head, fins, and
taiL Sprinkle the inside with salt, roll
them up tight from the tail end up-
wards, and fasten with small skewers.
If large or middling, put half a fish in
each roll ; small do not answer. Dip
them into yolks of eggs, and cover
them with crumbs. Do the egg over
them again, and then put more crumbs ;
and fry them a beautiful colour in lard,
or do them in the oven.,
Consult me
1902Page 463 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SOLDERING, Hard.— To braise 2 pieces of iron together, file one side of each piece bright, put on the clean face a paste made of borax and water, tie the two pieces together with several separate coils of brass wire, smearing more borax on these. Hold it over a bright coke fire, and the brass will melt and run into the joint. File oft the superfluous metal. When the brass melts a blue flame will be seen to arise.
SOLDERING MIXTURE, for Iron, Steel, Copper, &c. — Take any quantity of muriatic acid, and dissolve as much zinc in it as it will take ; then dilute it with as much soft water as of acid, and it will be ready for use.
This applied to iron, &c., cleanses it, and leaving zinc upon the surface, causes solder readily to adhere to it.
SOLES, to Choose. — If good, they are thick and firm, the belly of a fine cream colour : if they incline to a bluish colour, and are flabby, it is evident that they are not fresh. They are in perfection about Midsummer.
SOLES, a la Horley. — After cleaning the soles cut them entirely open by the back from head to tail ; cut each into four nice fillets, and steep them in lemon juice, salt, parsley, and sliced onions ; shake them in this seasoning, where they ought to remain nearly an hour; when ready to serve, drain, flour, and fry them; they must be firm and of a good colour; dish, and serve under an ailiente or tomato sauce.
SOLES, a la Portugese. — Take one large, or two small ; if large, cut the fish in two ; if small, they need only be split. The bones being taken out, put the fish Into a pan with a bit of butter and some lemon juice, give a fry, then lay the fish on a dish, and spread a forcemeat over each piece, and roll It round, fastening the roll with a few
small skewers. Lay the rolls into a small earthen pan, beat an egg and wet them, then strew crumbs over ; and put the remainder of egg, with a little meat gravy, a spoonful of caper sauce, an anchovy chopped fine, and some parsley into the bottom of the pan ; cover it close, and bake it till the fish are done enough in a slow oven. Then place the rolls in the dish for serving, and cover it to keep them hot till the gravy baked is skimmed ; if not enough, a little fresh, flavoured as above, must be prepared and added to it.
SOLES, to Boil. — Skin and gut two soles ; wash, and lay them in vinegar, salt and water for two hours ; then put them into a stewpan with a pint of sherry, sweet herbs, onion, and cloves, pepper, and salt. Cover them, and when done enough, put in the dish; strain the liquor, thicken it with butter and flour ; pour the sauce over. Garnish with horse radish and with lemon.
SOLES, Broiled. — Take two or three soles, divide them from the back bone, and take off the head, fins, and taiL Sprinkle the inside with salt, roll them up tight from the tail end upwards, and fasten with small skewers. If large or middling, put half a fish in each roll ; small do not answer. Dip them into yolks of eggs, and cover them with crumbs. Do the egg over them again, and then put more crumbs ; and fry them a beautiful colour in lard, or do them in the oven.,
Records on this page
Soles a la HorleySoles a la PortugeseSoles to Boil