Sovay's Profile

From: Northern England,

Joined: October 7th, 2012

About me: I've embarked on a mission to cook something new from every cookery book I own - currently 260 - and am planning to use my account here to keep track (thanks to rfb from Librarything for tipping me off to the existence of this site). I've made a couple of rules for myself: to cook the recipe as given, with no substitution or variation unless suggested by the author; and to try to pick a genuinely new dish from each book - in other words, as I've cooked many Leek and Potato Soups in my time, I don't get to count Leek and Potato Soup as a new dish just because I haven't used this specific recipe before (unless it has really significant differences from the usual versions).

Hodge Podge from Mrs Beeton's Cookery Book

Beef and vegetable soup with beer - turned out disappointingly bland. The recipe had no seasoning other than salt and pepper - having tried it, I added a stock cube and some Worcester sauce, which helped... read more >

recipe reviews (241)
book reviews (5)
useful review votes (43)

• Bookshelf Home
• Reviews
• Recipe Box
• Favorite Members
• Photos
• Covers

Sovay's Reviews

2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating

Jane Grigson's Fish Book

By Jane Grigson, Sara Dickerman, Amy Sherman, Yvonne Skargon
Penguin UK - 1998

I chose the mushroom stuffing with excellent results. I omitted the optional Parmesan cheese but added grated lemon zest. I decided to bone my herring, open it out and fold it back together round the stuffing, but on cleaning it I found it had soft roes so I left them in place, which meant there was less room for the stuffing than there would otherwise have been and it didn't fold neatly. I ended up baking it with the opening downwards to avoid the stuffing spilling out, and on a bed of shredded spinach as I had some to use up and it goes well with both fish and mushrooms. I also added white wine as recommended and basted the fish a couple of times - it took about 20 or 22 minutes to bake.

useful (0)  

This is a great sauce - rather wasted on the frozen coley fillet I had half of it with. I had the other half with tagliatelli and peas - lightly sauteed diced courgettes or cucumber would also have been good. I was fairly sparing with the Marsala, which Jane Grigson recommends adding "to taste" - I added probably 45-50 ml and I think more would have overwhelmed the prawns.

useful (0)