Soals

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

a pair of soals
vinegar, salt, and water ↝ Vinegar [Mustard and other condiments]
vinegar, salt, and water ↝ Salt, table, iodized [Spices and Herbs]
vinegar, salt, and water ↝ Water, tap [Tap water]
a pint of white wine ↝ Wine, white [Wine]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
an onion stuck with six cloves ↝ Onions, raw [Vegetables and Vegetable Products]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]
scraped

Instructions (7)

Skin and gut the soals.
Wash them thoroughly clean, and lay them in vinegar, salt, and water, for two hours.
Dry them in a cloth.
Put them into a stew-pan with a pint of white wine, a bunch of sweet-herbs, an onion stuck with six cloves, some whole pepper, and a little salt.
Cover them quite close, and when enough, take them up, lay them in your dish.
Strain the liquor, and thicken it with butter and flour.
Pour the sauce over, and garnish with scraped garnish.

Original Text

Soals.
TAKE a pair of soals, skin and gut them. Then
wash them thoroughly clean, and lay them in vinegar,
salt, and water, for two hours; then dry them in a cloth,
put them into a stew-pan with a pint of white wine, a
bunch of sweet-herbs, an onion stuck with six cloves,
some whole pepper, and a little salt. Cover them quite
close, and when enough, take them up, lay them in
your dish, strain the liquor, and thicken it with butter
and flour. Pour the sauce over, and garnish with scra-
ped

Notes

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