To fricasey Soals brown

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (22)
for the fish
for the sauce
for garnish
for other fish
Instructions (15)
  1. Cleanse and cut your soals.
  2. Boil the water as in the foregoing receipt.
  3. Flour your fish and fry them in fresh butter of a fine light brown.
  4. Take the flesh of a small soal, beat it in a mortar, with a piece of bread as big as an hen's egg soaked in cream, the yolks of two hard eggs and a little melted butter, a little bit of thyme, a little parsley, an anchovy, season it with nutmeg, mix it together with the yolk of a raw egg and with a little flour.
  5. Roll it up into little balls and fry them, but not too much.
  6. Then lay your fish and balls before the fire.
  7. Pour out all the fat out of the pan.
  8. Pour in the liquor which is boiled with the spice and herbs, stir it round in the pan.
  9. Then put in half a pint of red wine, a few truffles and morels, a few mushrooms, a spoonful of catchup and the juice of half a small lemon.
  10. Stir it all together and let it boil.
  11. Fix it a piece of butter rolled in flour, stir it round.
  12. When your sauce is of a fine thickness, put in your fish and balls.
  13. When it is hot dish it up, put in the balls and pour your sauce over it.
  14. Garnish with lemon.
  15. In the same manner dress a small turbot, or any flat fish.
Original Text
To fricasey Soals brown. CLEANSE and cut your soals, boil the water as in the foregoing receipt, flour your fish and fry them in fresh butter of a fine light brown. Take the flesh of a small soal, beat it in a mortar, with a piece of bread as big as an hen's egg soaked in cream, the yolks of two hard eggs and a little melted butter, a little bit of thyme, a little parsley, an anchovy, season it with nutmeg, mix it together with the yolk of a raw egg and with a little flour, roll it up into little balls and fry them, but not too much. Then lay your fish and balls before the fire, pour out all the fat out of the pan, pour in the liquor which is boiled with the spice and herbs, stir it round in the pan, then put in half a pint of red wine, a few truffles and morels, a few mushrooms, a spoonful of catchup and the juice of half a small lemon, stir it all together and let it boil, then fix it a piece of butter rolled in flour, stir it round, when your sauce is of a fine thickness, put in your fish and balls, and when it is hot dish it up, put in the balls and pour your sauce over it. Garnish with lemon. In the same manner dress a small turbot, or any flat fish.
Notes
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