Soals, Plaise, and Flounders

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
stewing
serving
Instructions (10)
  1. Half fry the fish in butter.
  2. Take the fish out of the pan.
  3. Add a quart of water, two anchovies, and a sliced onion to the butter in the pan.
  4. Boil the sauce slowly for about a quarter of an hour.
  5. Put the fish back into the pan and let them stew gently for about twenty minutes.
  6. Take out the fish.
  7. Thicken the sauce with butter and flour.
  8. Give the whole a gentle boil.
  9. Strain the sauce through a hair sieve over the fish.
  10. Serve the fish with oyster, cockle, or shrimp sauce.
Original Text
Soals, Plaise, and Flounders. THE same methods must be taken for stewing either of these kinds of fish. Half fry them in butter, then take them out of the pan, and put to the butter a quart of water, two anchovies, and an onion sliced. When they have boiled slowly for about a quarter of an hour, put your fish in again, and let them stew gently about twenty minutes; then take out the fish, and thicken the sauce with butter and flour. Give the whole a gentle boil, then strain it through a hair sieve over the fish, and serve them up with oyster, cockle, or shrimp sauce.
Notes
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