To Fricasee Soals White

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

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 across, so that each Soal will be in eight Pieces; take the Heads and Bones, and 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 a Hen’s Egg rolled in Flour, grate in a little Nutmeg, set all together on the Fire, but keep shaking the Pan all the while, till your fish is enough; then dish it up, and Garnish with Lemon.