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Sole, Filleted and Rolled

Take a large sole and half a pint of freshly-boiled and picked shrimps. Pound the shrimps with a third of their bulk in fresh butter, two table-spoonfuls of fine bread-crumbs, and a high seasoning of mace and cayenne. Fillet the sole, and divide the pounded shrimps into four portions. Spread a portion upon each fillet, roll it up from the tail to the head, and tie it with twine. Lay the rolls in a thickly-buttered baking-dish, sprinkle bread-crumbs thickly over them, pour clarified butter upon them, and add a wine-glassful of clear stock and half a tea-spoonful of essence of anchovy. Bake the soles in a moderate oven. When done enough, take up the soles, mix a little lemon-juice with the sauce, and strain it over the fish. Time to bake, ten to twelve minutes. Probable cost, one large sole, 1s. 6d. or more. Sufficient for four persons.