Sole, Cold

Ingredients

• the cold fish
• a lump of clarified fat or butter
• half a tablespoonful of flour
• an onion cut in quarters
• a cupful of broth or water
• half a wine-glassful of vinegar
• a little ketchup
• a pickled gherkin or two cut into small bits

Method

1. 1

   Melt clarified fat or butter, dredge in flour and fry until brown.

2. 2

   Add onion, herbs, broth, vinegar, and ketchup.

3. 3

   Simmer until onion is melted, season, then add fish and gherkins/capers.

4. 4

   Simmer for ten minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1835. The excerpt below is the record exactly as published.

Sole, Cold. — Di'vide the cold fish into fil- lets. Put a lump of clarified fat or butter into the saucepan. When melted, dredge in half a table-spoonful of flour, and let it fry till brown. SOL ( 892 ) SOL Then put in an onion cut in quarters. When these quarters are brown, add a birnch of herbs and, gradually, a cupful of broth or water, half a wine-glassful of vinegar, and a little ketchup. Let the sauce stew very gently till the onion is melted; then season with pepper and salt. Let it simmer a quarter of an hour longer. Put in the fish with a pickled gherkin or two cut into small bits

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