Sole Pudding

Ingredients

• a pair of soles
• half a hundred of oysters
• salt
• pepper
• nutmeg
• pounded mace
• two or three spoonfuls of broth
• some butter
• a little thick cream
• a layer of mashed potatoes

Method

1. 1

   Split the soles from the bone, season with salt, pepper, nutmeg, and mace.

2. 2

   Layer with oysters, add their liquor, broth, and butter.

3. 3

   Top with thick cream and a layer of mashed potatoes.

4. 4

   Bake for about half an hour.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 96. The excerpt below is the record exactly as published.

Sole Pudding. Split a pair of soles from the bone, and cut the fins close ; season with salt, pep]3er, nutmeg, and pounded mace,. and place the whole in layers, with half a hundred of oysters. Put the liquor of the oysters in the dish, Avith two or three spoonfuls of broth and some butter. Add a little thick cream, on this j^lace a layer of mashed potatoes, and bake for about half an hour. 40. To Boil a Cod's Head. Wash it clean ; tie it up and dry it with a cloth. Allow for every three measures of water one of salt ; when it. 158 THE THOROUGH GOOD COOK. boils, take off the scum, put in tlie fisli, and keep it boiling very fast for twenty-five minutes. Serve with it the roe cut into slices and fried with the chitterlings : garnish with curled parsley and horseradish. Sauces : Oyster, melted butter, or anchovy and butter. When the cod is to be kept for two or three days, cleanse it thoroughly and sprinkle it with nearly equal proportions of salt and sugar; and before it is boiled, cut it into slices three inches thick ; lay these in salt and water for two hours, changing the water once ; tie them in a cloth, and keep them in boilinsf salt and water for fifteen minutes. 41. Cod's Head and Shoulders. Wash the head and shoulders well ; cut off the fins ; lay it on a dish ; pour some boiling Avater over part of the fish, and instantly scraj^e off* all the black scales, taking care not to break the skin ; repeat this till every part of the fish looks white, and then wash it in cold water. Put it on in boiling salt and water, and boil it for a quarter of an hour ; then lay it on a dish, rub it all over with the yolks of two or three beaten eggs, and strew it thickly with grated bread-crumbs mixed with pepper

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