Potted Soles

Ingredients

• 2 soles
• 1 lemon
• 2 eggs
• 1 oz. gelatin
• Parsley
• Cayenne pepper
• 2 table-spoonfuls anchovy sauce
• A little nutmeg
• 1 pint water

Method

1. 1

   Billet the soles, and season each fillet with a little lemon-juice, parsley, Cayenne, nutmeg, and salt.

2. 2

   Roll them up and tie with pieces of fine string.

3. 3

   Have a pint of stock made of the fish-bones; strain, and lay the pieces of sole in a saucepan with it; stew gently for half an hour.

4. 4

   Lift the fish out onto a plate to get cold; then remove the string.

5. 5

   Strain the stock onto the gelatin, and stir until it has dissolved; add two tablespoonfuls of shrimp or anchovy sauce.

6. 6

   Boil it for a minute.

7. 7

   Lay the pieces of sole in a mould lined with hard-boiled eggs sliced, and some shred parsley; add the liquor, let it stand till cold, and then turn out in a dish.

8. 8

   Garnish with parsley and, when convenient, fresh shrimps, and serve salad sauce separately.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 41. The excerpt below is the record exactly as published.

POTTED SOLES. the letter S by drawing a string through the head, the middle of the body, and the tail. Place this on a greased baking- tin, brush it over with melted dripping, cover it with bread crumbs, and bake in the oven for fifteen to twenty minutes. Carefully lift the fish on to a hot dish, draw away the string, and serve with dry toast and fresh butter separately. RIZZARD HADDOCKS. 4 fresh haddocks. | \ lb. butter. This way of dressing haddocks is suitable only where they are to be had perfectly fresh. Take haddocks of a medium size ; cleanse and wash them thoroughly ; rub them with salt, and allow them to lie in salt for one night. Next day, pass a thick wire through the eyes, and hang them up for two days in the open air outside a house, where the sun will not touch them. To dress the haddocks, take out the backbones, and skin them. Broil them over a clear fire on a gridiron, previously rubbed with fat. When they are cooked place them on a hot dish, rub a good pat of butter over each fish, and serve very hot. POTTED SOLES. 2 soles. 1 lemon. 2 eggs. 1 oz. gelatin. Parsley. Cayenne pepper. 2 table-spoonfuls anchovy sauce. A little nutmeg. 1 pint water

Cook this with the app: pantry check, scaling, and the assistant.