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Portuguese Soles

A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).

A historical recipe

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Portugal. Associated with Portugal by a demonym leading its title: Portuguese (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • a spoonful of caper liquor

Method

  1. If the fish be large, cut it in two: if small, they need only be split open.
  2. The bones being taken out, put the fish into a pan with a bit of butter, and some lemon juice.
  3. Fry it lightly, lay it on a dish, spread a forcemeat over each piece, and roll it round, fastening the roll with a few small skewers.
  4. Lay the rolls into a small earthen pan, beat up an egg and smear them, and strew some crumbs over.
  5. Put the remainder of the egg into the bottom of the pan, with a little meat gravy, a spoonful of caper liquor, an anchovy chopped fine, and some minced parsley.
  6. Cover the pan close, and bake in a slow oven till the fish is done enough.
  7. Place the rolls in a dish for serving, and cover it to keep them hot till the baked gravy is skimmed.
  8. If not enough, a little fresh gravy must be prepared, flavoured as above, and added to the fish.
  9. This is the Portuguese way of dressing soles.