To boil Soals

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

For boiling the soals

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 bundle of sweet herbs
an onion stuck with fix cloves ↝ Onions, raw [Vegetables and Vegetable Products]
an onion stuck with fix cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

For thickening the sauce

butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]

For garnish

scraped horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
lemon ↝ Lemon, raw [Citrus fruits]

Optional additions to the sauce

prawns or shrimps, or muscles ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
prawns or shrimps, or muscles ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
prawns or shrimps, or muscles

Instructions (11)

Take a pair of soals, make them clean, lay them in vinegar, salt and water two hours.
Then dry them in a cloth.
Put them into a stew-pan.
Put to them a pint of white wine, a bundle of sweet herbs, an onion stuck with fix cloves, some whole pepper and a little salt.
Cover them, and let them boil.
When they are enough, take them up, lay them in your dish.
Drain the liquor, and thicken it up with butter and flour.
Pour the sauce over.
Garnish with scraped horse-radish and lemon.
In this manner dress a little turbot.
You may add prawns or shrimps, or muscles to the sauce.

Original Text

To boil Soals.
TAKE a pair of soals, make them clean, lay them in vinegar, salt and water two hours; then dry them in a cloth, put them into a stew-pan, put to them a pint of white wine, a bundle of sweet herbs, an onion stuck with fix cloves, some whole pepper and a little salt; cover them, and let them boil. When they are enough, take them up, lay them in your dish, drain the liquor, and thicken it up with butter and flour. Pour the sauce over, and garnish with scraped horse-radish and lemon. In this manner dress a little turbot. It is a genteel dish for supper. You may add prawns or shrimps, or muscles to the sauce.

Notes

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