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Sole, Fillets of, Baked, with Sweet Herbs

Fillet a large sole, and divide the fillets into halves. Rub these with a freshly-cut lemon, and leave them in a cool place for an hour or two. Prepare some savoury crumbs as follows. Mix two ounces of finely-powdered bread-crumbs with a little pepper and salt, a pinch of grated nutmeg, the grated peel of half a lemon, and a tea-spoonful of mixed sweet herbs. Dip the fillets first into clarified butter, then into the crumbs, and when the butter is set dip them in beaten egg and into the crumbs a second time. Butter a baking-dish thickly, place the soles in it, lay two ounces of butter here and there upon them in little pieces, and bake the fish in a brisk oven. Send shrimp, anchovy, or caper sauce to table in a tureen. If the flavour is liked, the dish in which the soles are baked can be rubbed quickly with garlic before the soles are put into it. Time to bake the fillets, eight or ten minutes. Probable cost of one large sole, 1s. 6d. Sufficient for four persons.