Soals, in the Portuguese way

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
fish
for frying
for coating and binding
for baking
for serving if gravy is insufficient
Instructions (17)
  1. Cut the large soals in two; if they are small, they need only be split.
  2. Take out the bones.
  3. Put the fish into a pan, with a bit of butter and some lemon juice.
  4. Fry the fish.
  5. Lay the fish on a dish.
  6. Spread a forcemeat over each piece.
  7. Roll the fish around.
  8. Fasten the roll with a few small skewers.
  9. Lay the rolls into a small earthen pan.
  10. Beat an egg and wet the rolls with it.
  11. Strew crumbs over the rolls.
  12. Add the remainder of the egg, a little meat gravy, a spoonful of caper liquor, an anchovy chopped fine, and some parsley chopped, into the bottom of the pan.
  13. Cover the pan close.
  14. Bake in a slow oven until the fish be done enough.
  15. Place the rolls in the dish for serving.
  16. Cover the dish to keep it hot until the gravy baked be skimmed.
  17. If the gravy is not enough, prepare and add a little fresh gravy, flavoured as above.
Original Text
Soals, in the Portuguese way. Take one large or two lesser; if the former, cut the fish in two; if they are small, they need only be split. The bones being taken out, put the fish into a pan, with a bit of butter and some lemonjuice: give it a fry; then lay the fish on a dish, and spread a forcemeat over each piece, and roll it round, fastening the roll with a few small skewers. Lay the rolls into a small earthen pan; beat an egg and wet them, then strew crumbs over, and put the remainder of the egg, with a little meat gravy, a spoonful of caper liquor, an anchovy chopped fine, and some parsley chopped, into the bottom of the pan; cover it close, and bake, until the fish be done enough, in a slow oven. Then place the rolls in the dish for serving; cover it to keep it hot until the gravy baked be skimmed: if not enough, a little fresh, flavoured as above, must be prepared and added to it. The stuffing to be made as on the following page.
Notes
—