Soles to Souse

Ingredients

• cut the soles
• boil them well in sherry wine
• and a little water
• and vinegar
• season with salt
• ginger
• cloves
• mace
• winter savory
• sweet marjoram
• sage
• thyme
• sliced onions
• or shalots

Method

1. 1

   Cut the soles on the white side, boil them in sherry wine, water, and vinegar, seasoning with salt, ginger, cloves, and mace.

2. 2

   When boiled enough, set aside to cool.

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.

SOLES, to Souse. — Cut the soles on the white side ; but not too deep ; boil them well in sherry wine, and a little water, and vinegar ; season with salt, ginger, cloves, mace ; let the liquid just cover them ; when it boils, put in the soles, and winter savory, sweet maTjoram, sage, thyme, sliced onions, or shalots

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