To Fricasee Soals Brown

Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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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 all 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 cut all the Fat 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 Morells, a few Mushrooms, and a Spoonful of Ketchup, and the Juice of half a small Lemon. Stir it all together, and let it boil, then stir in 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 Turbut, or any flat Fish.