Sole, Sauce for

Name: Sole, Sauce for
Yield: 4 servings
Ingredients: a tablespoonful of dried flour; a good slice of fresh butter; half a pint of boiling water; a teaspoonful of tarragon vinegar; a teaspoonful of chilli vinegar; a teaspoonful of essence of anchovy

From Cassell's dictionary of cookery, 1892

Serves 4

Time is a quarter of an hour. Sufficient for a pair of soles.

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 1844. The excerpt below is the record exactly as published.

Sole, Sauce for. — Mix a table-spoonful of dried flour with a good slice of fresh butter. Pour half a pint of boiling water upon the mixture, stir it well, and let it boil for ten minutes. Add a tea-spoonful of tarragon vine- gar and a tea-spoonful of chiUi vinegar. A tea- spoonful of essence of ancho

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