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Sole, Cutlets Of

When soles are so large that they cannot conveniently be fried whole, they may be divided into cutlets. To do this, skin and clean the sole, and cut it crosswise through the bone into pieces about an inch wide. Fry these in the usual way. When done enough, lay them in a circle on a hot dish, with one piece resting upon another, and put fried parsley in the centre. Time to fry, according to the thickness of the fish. Probable cost, soles, 1s. 6d. to 2s. 6d. per pair. Sufficient, one moderate-sized pair for three or four persons.