Soles Stewed

Ingredients

• scald and clean soles
• an onion
• eight cloves
• a dessert-spoonful of Jamaica pepper
• the same of black
• a fourth part of the quantity of gravy or port
• two anchovies chopped fine
• a dessert-spoonful of made mustard
• some fine walnut ketchup
• a bit of butter rolled in flour
• sippets of fried bread

Method

1. 1

   Lay the fish in a stewpan with rich beef gravy, onion, cloves, Jamaica pepper, black pepper, and port.

2. 2

   Simmer covered.

3. 3

   When nearly done, add chopped anchovies, made mustard, walnut ketchup, and butter rolled in flour.

4. 4

   Shake and let the gravy boil a few minutes.

5. 5

   Serve with fried bread sippets.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 464. The excerpt below is the record exactly as published.

OLES, Stewed. — Scald and clean, take care of the roe, &c. , lay the fish in a stewpan, with a rich beef gravy, an onion, eight cloves, a dessert- spoonful of Jamaica pepper, the same of black, a fourth part of the quantity of gravy or port (cider may do ; ) sim- mer close covered : when nearly done add two anchovies chopped fine, a dessert-spoonful of made mustard, and some fine walnut ketchup, a bit of butter rolled in flour, shake it ind let the gravy boil a few minutes. Serve with sippets of fried bread

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