Sole in Cyve56

In Yellow Onion Sauce

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 sole weighing 1–1¼ lb/450–550g
  • 4 oz/100<


Peel the onions, boil for some 15 minutes until tender, drain, cool, and chop them very finely.

Add the breadcrumbs, wine, vinegar, salt, ground spices and saffron, and grind together to make a smooth paste.

Draw the sole (as the plaice), place dark side up on a board, make a cut across the base of the tail, grasp the flap of skin firmly,