Stewed Soles

Ingredients

• Cut the heads, fins, and tails off a pair of soles
• a glass of sherry
• a lump of butter the size of a walnut
• dredge in some flour and stir to it ipt. of stock
• i teaspoonful of anchovy sauce
• i tablespoonful of Worcester sauce
• i tablespoonful of ketchup

Method

1. 1

   Cut the heads, fins, and tails off a pair of soles and put them in a stewpan with a glass of sherry and a lump of butter the size of a walnut; fry till all the sherry is dried into the bones; dredge in some flour and stir in stock, anchovy sauce, Worcester sauce, and ketchup; stew till the bones are all to pieces, then strain it.

2. 2

   Cut each sole in three or four pieces, fry them in egg and breadcrumbs, and put them in a stewpan and pour the gravy over them.

3. 3

   Stew gently for half an hour and serve.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 13. The excerpt below is the record exactly as published.

Stewed Soles. Cut the heads, fins, and tails off a pair of soles and put them in a stewpan with a glass of sherry, and a lump of butter the size of a walnut; fry it till all the sherry is dried into the bones; now dredge in some flour and stir to it ipt. of stock, i teaspoonful of anchovy sauce, and i tablespoonful of Worcester sauce, and i tablespoonful of ketchup

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