Stewed Sole a la Gascogne
From High-class cookery recipes, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 16. The excerpt below is the record exactly as published.
Stewed Sole h la Gascogne. Ingredients, One Sole. One Onion. Twelve Allspice. Twelve Peppercorns. Two tablespoonfuls of Mushroom Ketchup. One teaspoonful of Cayenne Sauce, One gill of gravy or Stock
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