To fricasey Soals white

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (8)
  1. Wash and gut your soals very clean, cut off their heads, dry them in a cloth.
  2. With your knife very carefully cut the flesh from the bones and fins on both sides.
  3. Cut the flesh long-ways, and then a-cross, so that each bit will be in eight pieces.
  4. Take the heads and bones, then put them into a sauce-pan with a pint of water, a bundle of sweet herbs, an onion, a little whole pepper, two or three blades of mace, a little salt, a very little piece of lemon-peel, and a little crust of bread.
  5. Cover it close, let it boil till half is wasted, then strain it through a fine sieve, put it into a stew-pan.
  6. Put in the soals and half a pint of White Wine, a little parsley chopped fine, a few mushrooms cut small, a piece of butter as big as hen's egg rolled in flour, grate in a little nutmeg.
  7. Stir all together on the fire, but keep shaking the pan all the while till the flesh is enough.
  8. Dish it up, and garnish with lemon.
Original Text
To fricasey Soals white. SKIN, wash and gut your soals very clean, cut off their heads, dry them in a cloth, then with your knife very carefully cut the flesh from the bones and fins on both sides. Cut the flesh long-ways, and then a-cross, so that each bit will be in eight pieces: Take the heads and bones, then put them into a sauce-pan with a pint of water, a bundle of sweet herbs, an onion, a little whole pepper, two or three blades of mace, a little salt, a very little piece of lemon-peel, and a little crust of bread. Cover it close, let it boil till half is wasted, then strain it through a fine sieve, put it into a stew-pan, put in the soals and half a pint of White Wine, a little parsley chopped fine, a few mushrooms cut small, a piece of butter as big as hen's egg rolled in flour, grate in a little nutmeg, stir all together on the fire, but keep shaking the pan all the while till the flesh is enough. Then dish it up, and garnish with lemon.
Notes
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