Soles, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

the soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
half white wine and half water, mixed with some gravy ↝ Wine, white [Wine]
half white wine and half water, mixed with some gravy ↝ Water, tap [Tap water]
one whole onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little whole pepper ↝ Spices, pepper, black [Spices and Herbs]
a little shred lemon ↝ Lemon, raw [Citrus fruits]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Cut and skin the soles.
Half fry them.
Have ready the quantity you like of half white wine and half water, mixed with some gravy, one whole onion, and a little whole pepper.
Stew them all together, with a little shred lemon, and a few mushrooms.
When they are done enough, thicken the sauce with good butter.
Serve it up.

Original Text

Soles, to stew.

Cut and skin the soles, and half fry them; have ready the quantity you like of half white wine and half water, mixed with some gravy, one whole onion, and a little whole pepper. Stew them all together, with a little shred lemon, and a few mushrooms. When they are done enough, thicken the sauce with good butter, and serve it up.

Notes

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