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Sole, Filleted

If desired, the fishmonger will fillet the sole. If this has to be done at home, proceed as follows. Take a large sole, and cut off closely the head, tail, and fins. Remove both the skins by cutting them at the tail, and drawing them over the head. Lay the fish flat on the table, and with a sharp knife make a deep incision close to the backbone the whole length of the fish. Insert the knife to the head between the fin-bones and the fillet, just by the head, pass it under the fish from head to tail, and thus raise it, and remove it in one piece. In this way take off the four fillets, cut each one across, and trim the ends neatly; season them with pepper and salt, flour the fillets, and dip them in egg and bread-raspings; let them lie an hour, then fry them in hot fat till they are lightly browned. Drain them well, and dish them in a circle, with one fillet resting upon another. Send parsley, shrimp, tomato, Italian, ravigote, or Dutch sauce to table with them. If liked, the fillets may be rolled and tied with thin twine before being egged and breaded. Time, about three minutes to fry the fillets. Probable cost, one large sole, 1s. 6d. Sufficient for four persons.