Soles Stewed With Tomatoes
Ingredients
- 2 soles
- 1 small onion
- 2 tablespoon oil, or 2 ounce butter
- 4 tomatoes
- 1 lemon, worth of juice
- pepper
- salt
- a little cayenne pepper
- nutmeg
Directions
- Heat the oil or butter in a stew-pan, add chopped onion, salt, pepper, and nutmeg.
- When the onion is tender, put in the soles, slice the tomatoes on to them, cook for 20 minutes, or 1/2 hour if the soles are large.
- Take out the soles carefully, put them on a hot dish, rub the liquor through a sieve, add the lemon-juice, and a very little cayenne and nutmeg, return to the saucepan to get hot, and pour over the soles.
- Gurnets and shad may also be cooked in this way, and can be eaten hot or cold.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: sole, onion, oil, tomato, lemon, pepper, salt, cayenne pepper, nutmeg
Equipment: measuring cups, measuring spoons, knife, saucepan, stove, sieve
See Also
Baked Plaice and Tomatoes
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: ice, onion, tomato, oil, potato, pepper, salt, lemon, parsley
Equipment: measuring cups, measuring spoons, knife, teapot, stove
White Stewed Fish with Balls
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: fish, onion, oil, water, nutmeg, ginger, pepper, salt, saffron, lemon, flour, egg, cod liver, parsley, bread crumb
Equipment: measuring cups, measuring spoons, pot, stove, knife
Batatess Forn (Potato Vegetable Dish)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: pork, potato, onion, tomato, garlic, tomato sauce, water, nutmeg, chili powder, pepper, salt, paprika, butter
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Rezuto
Author: Person.Mrs. Charles Turina
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: onion, clam, celery, parsley, oil, water, tomato, salt, pepper, tomato sauce, rice
Equipment: measuring cups, measuring spoons
Brown Stewed Fish For Fresh Water Fish
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: fish, water, onion, oil, vinegar, ginger-bread, syrup, lemon, pepper, salt
Equipment: measuring cups, measuring spoons, pot, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove