Sole, Stuffed and Baked (a Portuguese recipe)

Ingredients

• six ounces of lean veal or beef
• two ounces of finely-grated bread-crumbs
• two ounces of shredded suet, butter, or fat bacon
• one fillet of an anchovy
• a table-spoonful of picked and chopped parsley
• a small onion
• the yolk of an egg
• a large fresh sole
• a cupful of gravy
• a tea-spoonful of caper vinegar
• a tea-spoonful of shred parsley

Method

1. 1

   Make forcemeat by mincing veal or beef, mixing with soaked bread-crumbs, suet, anchovy, parsley, onion, and seasonings.

2. 2

   Bind with egg yolk.

3. 3

   Clean and fillet the sole, spread forcemeat, roll, and tie.

4. 4

   Place in a buttered dish, brush with beaten egg, sprinkle with bread-crumbs, and add gravy, caper vinegar, and anchovy.

5. 5

   Bake in a gentle oven until done, strain gravy over, and garnish with fried parsley.

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.

le, Stuffed and Baked (a Portu- guese recipe). — Make a little forcemeat as fol- lows : — Mince very finely six ounces of lean veal or beef thoroughly freed from skin and fat. Mix -nath it two ounces of finely-grated bread- crumbs which have been soaked in milk and squeezed dry, and two ounces of shi-ed suet, butter, or fat bacon that has been slightly fried. Pound the ingredients in a mortar with one fillet of an anchovy, a table-spoonful of picked and chopped parsley, a small onion, and a fla- vouring of pepper, salt, and grated nutmeg. Bind the mixture together with the j^olk of an egg. Clean, skin, and fillet a large fresh sole. Squeeze a little lemon -juice upon the fillets, spread the forcemeat upon them, roll them round, and tie them with twine. Put the rolls in a buttered dish, brush over with beaten egg, strew bread-crumbs over them, and put into the dish under them a cupful of gravy mixed with what remains of the egg, a tea- spoonful of caper vinegar, a filleted anchovy, and a tea-spoonful of shred parsley

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