SOLES, to Fricassee. — Cut the
flesh from the bones ; cut it longways,
and then across, so that each fish may
make 8 pieces ; put the bones (and head
if you like) into a stewpan with a pint
of water, sweet herbs, onion, pepper,
mace, salt, a crust of bread, and a
little lemon peel; cover, and boil till
half wasted. Strain, and put it into the
stewpan with the fish ; add half a pint
of sherry, a little chopped parsley, a few
cut mushrooms, grated nutmeg, and a
piece of butter rolled in flour. Place
over a slow fire, and shake till the fish
are enough.
SOLES, to Fry. — Take what
soles are necessary ; gut and skin
them ; cut them down tire back ; draw
the blade of the knife along the fins to
SOL
3^9
SOU
separate the flesh ; when ready to serve
dip them in milk ; shake a little flour
over, and fry them over a good fire ;
when done and of a fine colour drain
them upon a clean cloth ; dish upon a
napkin ; send whole lemons to the
table✪ Soles to Fry with them.
SOLES, to Fry. — Dip them in
egg, after having cleaned them, and
cover with fine crumbs of bread. Set
on a frying-pan that is just large
enough, and put into it a quantity of
fresh lard or dripping ; boil, and im-
mediately slip the fish into it ; do them
of a fine brown.
SOLES, Stewed. — Scald and
clean, take care of the roe, &c. , lay the
fish in a stewpan, with a rich beef
gravy, an onion, eight cloves, a dessert-
spoonful of Jamaica pepper, the same
of black, a fourth part of the quantity
of gravy or port (cider may do ; ) sim-
mer close covered : when nearly done
add two anchovies chopped fine, a
dessert-spoonful of made mustard, and
some fine walnut ketchup, a bit of
butter rolled in flour, shake it ind let
the gravy boil a few minutes. Serve
with sippets of fried bread✪ Soles Stewed, the roe fried,
and a good deal of horse radish and
lemon. Carp may be stewed the same
way.
SOLES, to Souse. — Cut the
soles on the white side ; but not too
deep ; boil them well in sherry wine,
and a little water, and vinegar ; season
with salt, ginger, cloves, mace ; let the
liquid just cover them ; when it boils,
put in the soles, and winter savory,
sweet maTjoram, sage, thyme, sliced
onions, or shalots✪ Soles to Souse ; when they are boiled
enough, set them by to cooL
SOLE PIE. — Split some soles
from the bone, and cut the fins close ;
season with a mixture of salt, pepper, a
little nutmeg and pounded mace, and
put them in layers, with oysters. They
eat excellently. A pair of middling
sized ones will do, and half a hundred
of oysters. Put in the dish the oyster
liquor, two or three spoonfuls of broth,
and some butter. When the pie comes
borne, pour in a cupful of thick cream✪ Sole Pie.
SORE THROAT. — The old
nurse’s remedy is good, “ Put your
stocking round your neck going to
bed." But I have found a piece of
new flannel quite as beneficial, if put
warm round the neck. The following
gargle is useful either for ulcerated or
common sore throat. Make a strong
solution of alum to every pint of which
add two table-spoonfuls of port wine ;
gargle the throat several times a day.
In ulcerated sore throats, it is safest to
have the ulcers touched with caustic
immediately on their appearance.
Or, gargle with a mixture of yeast and
milk, and take a wine-glassful of good 1
yeast once or twice a day. Sage and
vinegar are generally recommended for
a gargle. It is best to add a little salt,
and from 15 to 30 drops of laudanum.
Or, apply a cold water cloth,
Consult me
1902Page 464 · 4 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
SOLES, to Fricassee. — Cut the flesh from the bones ; cut it longways, and then across, so that each fish may make 8 pieces ; put the bones (and head if you like) into a stewpan with a pint of water, sweet herbs, onion, pepper, mace, salt, a crust of bread, and a little lemon peel; cover, and boil till half wasted. Strain, and put it into the stewpan with the fish ; add half a pint of sherry, a little chopped parsley, a few cut mushrooms, grated nutmeg, and a piece of butter rolled in flour. Place over a slow fire, and shake till the fish are enough.
SOLES, to Fry. — Take what soles are necessary ; gut and skin them ; cut them down tire back ; draw the blade of the knife along the fins to
SOL
3^9
SOU
separate the flesh ; when ready to serve dip them in milk ; shake a little flour over, and fry them over a good fire ; when done and of a fine colour drain them upon a clean cloth ; dish upon a napkin ; send whole lemons to the table with them.
SOLES, to Fry. — Dip them in egg, after having cleaned them, and cover with fine crumbs of bread. Set on a frying-pan that is just large enough, and put into it a quantity of fresh lard or dripping ; boil, and immediately slip the fish into it ; do them of a fine brown.
SOLES, Stewed. — Scald and clean, take care of the roe, &c. , lay the fish in a stewpan, with a rich beef gravy, an onion, eight cloves, a dessertspoonful of Jamaica pepper, the same of black, a fourth part of the quantity of gravy or port (cider may do ; ) simmer close covered : when nearly done add two anchovies chopped fine, a dessert-spoonful of made mustard, and some fine walnut ketchup, a bit of butter rolled in flour, shake it and let the gravy boil a few minutes. Serve with sippets of fried bread, the roe fried, and a good deal of horse radish and lemon. Carp may be stewed the same way.
SOLES, to Souse. — Cut the soles on the white side ; but not too deep ; boil them well in sherry wine, and a little water, and vinegar ; season with salt, ginger, cloves, mace ; let the liquid just cover them ; when it boils, put in the soles, and winter savory, sweet marjoram, sage, thyme, sliced onions, or shalots ; when they are boiled enough, set them by to cooL
SOLE PIE. — Split some soles from the bone, and cut the fins close ; season with a mixture of salt, pepper, a little nutmeg and pounded mace, and put them in layers, with oysters. They eat excellently. A pair of middling sized ones will do, and half a hundred of oysters. Put in the dish the oyster liquor, two or three spoonfuls of broth, and some butter. When the pie comes borne, pour in a cupful of thick cream.
SORE THROAT. — The old nurse’s remedy is good, “ Put your stocking round your neck going to bed." But I have found a piece of
new flannel quite as beneficial, if put warm round the neck. The following gargle is useful either for ulcerated or common sore throat. Make a strong solution of alum to every pint of which add two table-spoonfuls of port wine ; gargle the throat several times a day.
In ulcerated sore throats, it is safest to have the ulcers touched with caustic
immediately on their appearance.
Or, gargle with a mixture of yeast and milk, and take a wine-glassful of good 1 yeast once or twice a day. Sage and vinegar are generally recommended for a gargle. It is best to add a little salt, and from 15 to 30 drops of laudanum.
Or, apply a cold water cloth,
Records on this page
Soles to FrySoles StewedSoles to SouseSole Pie