Soles to Boil

Ingredients

• two soles
• a pint of sherry
• sweet herbs
• onion
• cloves
• pepper
• salt
• butter
• flour

Method

1. 1

   Skin and gut the soles, wash, and soak in vinegar, salt, and water for two hours.

2. 2

   Place in a stewpan with sherry, sweet herbs, onion, cloves, pepper, and salt.

3. 3

   Cover and cook until done.

4. 4

   Strain the liquor, thicken with butter and flour, and pour over the fish.

5. 5

   Garnish with horseradish and lemon.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 463. The excerpt below is the record exactly as published.

SOLES, to Boil. — Skin and gut two soles ; wash, and lay them in vine- gar, salt and water for two hours ; then put them into a stewpan with a pint of sherry, sweet herbs, onion, and cloves, pepper, and salt. Cover them, and when done enough, put in the dish; strain the liquor, thicken it with butter and flour

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