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SOLE, FRIED IN OIL (to be eaten cold)

Clean, scale, skin, empty, trim, and dry a moderate-sized sole, and brush it over with beaten egg. Put six table-spoonfuls of best Lucca oil in a frying-pan, let it get quite hot, then put in the fish. Let it remain for five minutes, turn it over, and then leave it in five minutes longer. Drain it well, put it aside, and serve cold. Time to fry the sole, ten minutes. Probable cost, 1s. or 1s. 6d. Sufficient for two or three persons.