Sole, Stewed (another way)

Ingredients

• a pair of soles
• an onion stuck with two cloves
• fifteen peppercorns
• fifteen berries of all-spice
• half a pint of milk or cream
• the thin rind of a small lemon
• a little salt
• a little cayenne
• a thickening of flour and butter

Method

1. 1

   Clean, skin, and scale the soles, then stew them with boiling water, onion, peppercorns, and allspice.

2. 2

   Simmer for a quarter of an hour.

3. 3

   In a separate saucepan, combine milk or cream, lemon rind, salt, cayenne, and a thickening of flour and butter.

4. 4

   Strain in half the liquor from the fish, lift the soles into it, and simmer for ten minutes.

5. 5

   Serve with sauce over the fish and garnish with toasted sippets.

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 (another way). — Clean, skin, and scale a pair of soles, and then stew them as before with as much boiling water as will cover them, an onion stuck with two cloves, fifteen peppercorns, and fifteen berries of all- spice. Let them simmer for a quarter of an hour. Put into a separate saucepan half a pint of milk or cream, the thin rind of a small lemon, a little salt and cayenne, and a thickening of flour and butter

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