Sole, Stewed (a maigre dish)

Ingredients

• a large sole
• an onion stuck with two cloves
• fifteen black peppercorns
• as many berries of allspice
• as much boiling water as will cover it
• half a tea-spoonful of essence of anchovy
• a table-spoonful of mushroom ketchup
• two table-spoonfuls of claret
• a pinch of cayenne
• Thicken the sauce with flour and butter

Method

1. 1

   Skin, scale, and clean the sole, and put it into a saucepan with the onion, peppercorns, and allspice.

2. 2

   Pour boiling water to cover and simmer gently until done.

3. 3

   Take the fish up carefully, keep it hot, thicken the sauce with flour and butter, stir in essence of anchovy, mushroom ketchup, claret, and cayenne.

4. 4

   Boil until thick and smooth, strain over the fish, garnish with toasted sippets, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1845. The excerpt below is the record exactly as published.

Sole, Stewed (a maigre dish).— Skin, scale, and clean a large sole, and put it into a saucepan with an onion stuck with two cloves, fifteen black peppercorns, and as many berries of allspice. Pour upon it as much boiling water as will cover it, and let it simmer gently until done enough. Take the fish up carefully with a slice, lay it on a hot dish, and keep it hot for a few minutes. Thicken the sauce with flour and butter, and — supposing there is half a pint — stir into it half a tea-spoonful of essence of anchov}', a table-spoonful of mushroom ~ ketchup, two table-spoonfuls of claret, and a pinch of cayenne

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