To Stew Soles

Ingredients

• a quart of boiled gravy
• a quarter of a pint of any white wine
• some white pepper pounded
• grated nutmeg
• a piece of lemon-peel
• some cream
• a piece of butter mixed in flour

Method

1. 1

   Take the flesh from the bones of the soles, cut into eight pieces.

2. 2

   In a stew-pan, combine gravy, white wine, white pepper, nutmeg, and lemon peel.

3. 3

   Stew for nearly an hour, add cream and butter mixed with flour, stirring until it boils.

4. 4

   Add fish and stew for a quarter of an hour.

5. 5

   Remove lemon peel and squeeze in lemon juice.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 96. The excerpt below is the record exactly as published.

To Stew Soles. Take the flesh from the bones of your soles, and cut each of them into eight pieces. Put a quart of boiled gravy into a stew-pan, a quarter of a pint of any white wine, some white pepper pounded, grated nutmeg, and a piece of lemon-peel. Stew these together nearly an hour, and add some cream, and a piece of butter mixed in flour

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