Your sole should be plainly fried. It is perhaps better
to fry it in a mixture of lard and oil, since the milk
remaining in the butter is sure to burn. The only way
to use butter for frying is to clarify it, but that costs
money. Lard by itself is quite good enough ; but be careful
that it is entirely clean, and that it does not burn. If you
will get over your prejudices you can fry your sole, and
indeed, any kind of fish, in oil, as the Italians and the
Jews do. The Jews, by the wa}-, fry fish better than any
•other people in the Avorld. They turn out, fried, not only
soles, but dabs, plaice, whiting, briU, smelts, etc., of a beautiful
golden tint. Be careful to procure the very best Lucca salad
oil from a first-class Italian warehouse.
Begin by cutting off the fins of your sole, and dipping it
FISH. 15<
in f.oiir ; then egg-and-bread-crimib it, but don't put it in
grease until this is boiHng hot ; allow the sole ten minutes-
to fry or less, according to size. (For the Tartar Sauce^
see p. 348.)
38. To Stew Soles.
Take the flesh from the bones of your soles, and cut
each of them into eight pieces. Put a quart of boiled gravy
into a stew-pan, a quarter of a pint of any white wine,
some white pepper pounded, grated nutmeg, and a piece of
lemon-peel. Stew these together nearly an hour, and add
some cream, and a piece of butter mixed in flour✪ Fried Soles, Tartar Sauce. Keep
the sauce stirring till it boils, put in the fish, and stew it
a quarter of an hour. Take out the lemon- j)eel, and squeeze
m some lemon-juice. The fish may be stewed whole in
the same sauce ; or it may be cut as before directed, and
a little gravy made with the bones and head.
39. Sole Pudding.
Split a pair of soles from the bone, and cut the fins
close ; season with salt, pep]3er, nutmeg, and pounded mace,.
and place the whole in layers, with half a hundred of oysters.
Put the liquor of the oysters in the dish, Avith two or
three spoonfuls of broth and some butter. Add a little
thick cream, on this j^lace a layer of mashed potatoes, and
bake for about half an hour.
40. To Boil a Cod's Head.
Wash it clean ; tie it up and dry it with a cloth. Allow
for every three measures of water one of salt ; when it.
158 THE THOROUGH GOOD COOK.
boils, take off the scum, put in tlie fisli, and keep it boiling
very fast for twenty-five minutes. Serve with it the roe
cut into slices and fried with the chitterlings : garnish with
curled parsley and horseradish.
Sauces : Oyster, melted butter, or anchovy and butter.
When the cod is to be kept for two or three days, cleanse
it thoroughly and sprinkle it with nearly equal proportions
of salt and sugar; and before it is boiled, cut it into slices
three inches thick ; lay these in salt and water for two hours,
changing the water once ; tie them in a cloth, and keep
them in boilinsf salt and water for fifteen minutes.
41. Cod's Head and Shoulders. ✪ Sole Pudding
Page 96 · 6 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Your sole should be plainly fried. It is perhaps better to fry it in a mixture of lard and oil, since the milk remaining in the butter is sure to burn. The only way to use butter for frying is to clarify it, but that costs money. Lard by itself is quite good enough ; but be careful that it is entirely clean, and that it does not burn. If you will get over your prejudices you can fry your sole, and indeed, any kind of fish, in oil, as the Italians and the Jews do. The Jews, by the wa}-, fry fish better than any •other people in the Avorld. They turn out, fried, not only soles, but dabs, plaice, whiting, briU, smelts, etc., of a beautiful golden tint. Be careful to procure the very best Lucca salad oil from a first-class Italian warehouse.
Begin by cutting off the fins of your sole, and dipping it
FISH. 15<
in flour ; then egg-and-bread-crumb it, but don't put it in grease until this is boiHng hot ; allow the sole ten minutesto fry or less, according to size. (For the Tartar Sauce^ see p. 348.)
38. To Stew Soles.
Take the flesh from the bones of your soles, and cut each of them into eight pieces. Put a quart of boiled gravy into a stew-pan, a quarter of a pint of any white wine, some white pepper pounded, grated nutmeg, and a piece of lemon-peel. Stew these together nearly an hour, and add some cream, and a piece of butter mixed in flour. Keep the sauce stirring till it boils, put in the fish, and stew it a quarter of an hour. Take out the lemon- j)eel, and squeeze m some lemon-juice. The fish may be stewed whole in the same sauce ; or it may be cut as before directed, and a little gravy made with the bones and head.
39. Sole Pudding.
Split a pair of soles from the bone, and cut the fins close ; season with salt, pep]3er, nutmeg, and pounded mace,. and place the whole in layers, with half a hundred of oysters. Put the liquor of the oysters in the dish, Avith two or three spoonfuls of broth and some butter. Add a little thick cream, on this j^lace a layer of mashed potatoes, and bake for about half an hour.
40. To Boil a Cod's Head.
Wash it clean ; tie it up and dry it with a cloth. Allow for every three measures of water one of salt ; when it.
boils, take off the scum, put in tlie fisli, and keep it boiling very fast for twenty-five minutes. Serve with it the roe cut into slices and fried with the chitterlings : garnish with curled parsley and horseradish.
Sauces : Oyster, melted butter, or anchovy and butter.
When the cod is to be kept for two or three days, cleanse it thoroughly and sprinkle it with nearly equal proportions of salt and sugar; and before it is boiled, cut it into slices three inches thick ; lay these in salt and water for two hours, changing the water once ; tie them in a cloth, and keep them in boilinsf salt and water for fifteen minutes.
41. Cod's Head and Shoulders.
Records on this page
Soles a la FranpaiseFried Soles, Tartar SauceTo Stew SolesSole PuddingTo Boil a Cod's HeadCod's Head and Shoulders