Soles Stewed in Cream

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By Eliza Acton

Published 1845

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  • soles, 3 or 4: boiled in water 2 minutes.
  • cream, ½ to whole pint
  • salt


Prepare some very fresh middling sized soles with exceeding nicety, put them into boiling water slightly salted, and simmer them for two minutes only; lift them out, and let them drain; lay them into a wide stewpan with as much sweet rich cream as will nearly cover them; add a good seasoning of pounded mace, little cayenne, and salt; stew the fish softly from six to ten minutes, or until the fl