Sole, Curried
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with boiled rice; time to simmer the sole is about ten minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1836. The excerpt below is the record exactly as published.
Sole, Curried.— Fillet two soles, and cut each fillet slantwise into four or five pieces. If more convenient, instead of filleting the soles, skin and clean them, cut off the fins and gills, and cut each fish into three or four pieces, leaving the bones in. Rub the fish with curry- powder, and dredge a httle flour upon it, then fry it m hot fat for two or three minutes, but do not cook it sufficiently. Have ready as much warm curry sauce as will barely cover the fish. Lay the fried slices of sole carefully in this, and let them boil gently till they are done enough, but not overdone. Serve the curry on a hot dish, and send rice boiled for curry to table separately. The curry sauce may be made .as follows: — Mince two onions and one sour apple, and fry them in hot fat, moving them about briskly till they are soft. Eub them through a sieve, and mix with the pulp a tea- spoonful of curry paste, a tea-spoonful of curry powder, and a tea-spoonful of ground rice. Add gradually about three-quarters of a pint of stock
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