To Boil Soals

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Pair of Soals, make them clean, lay them in Vinegar, Salt and Water two Hours, then dry them in a Cloth, put them into a Stew-pan, put to them a Pint of White Wine, a Bundle of Sweet Herbs, an Onion stuck with six Cloves, some whole Pepper, and a little Salt. Cover them, and let them boil; when they are enough, take them up lay them in your Dish, strain the Liquor, and thicken it up with Butter and Flower, pour the Sauce over, and Garnish with scraped Horse-reddish and Lemon. In this manner dress a little Turbutt. It is a gentle Dish for Supper. You may add Prawns or Shrimps, or Muscles to the Sauce.