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Sole, Fried

Choose a sole weighing from three-quarters of a pound to a pound. Scrape thoroughly, cut off the fins and gills, wash the fish well, and wipe it dry; take off the dark skin, by cutting it at the tail and drawing it over the head. The roes may either be taken out, or left in and fried with the fish. Dry the sole thoroughly, flour it, and brush it over on both sides with well-beaten yolk of egg; shake very finely-grated crumbs of bread all over, and leave it in a cool place for an hour, if time will permit. Put into a frying-pan as much good dripping as will, when melted, cover the fish. When it is quite hot-that is, when it ceases hissing and is still-immediately put the fish into it. When it is brown on one side, turn it upon the other by means of a strong fork stuck firmly into the head of the fish. When done enough, which point is generally reached when a thick smoke rises from it, place it on a hot cloth, and put it in the front of the fire to drain the fat from it. The cook should on no account omit to do this, as greasy fish is exceedingly unpleasant. Place a warm napkin over a fish strainer on a dish, lay the sole upon it, and garnish with fried parsley. Send melted butter or shrimp sauce to table in a tureen. The inexperienced cook will find it to her advantage to use very fine bread-raspings, or crusts of bread dried in the oven and finely pounded, instead of bread-crumbs. By using these she will ensure the good appearance of the fish. It should be remembered that fat which has been used for frying fish can be used (for that purpose only) again and again if immediately after being used it is cooled a little, then poured through a metal strainer to free it from crumbs, and make it pure and clean, and put aside in a cool place for future use. Great care must be taken to prevent it burning, and fresh fat may be added when necessary. Sometimes, when a sole is held up to the light, though it is fresh, a dark streak may be seen by the side of the roe. This arises from the fish having been so closely packed with the others after it was caught, that it was literally smothered to death. In cases like this the roe should be removed before the fish is fried. When eggs are scarce or expensive, a thin batter of flour and water may be used instead of egg and bread-crumbs. Time to fry a moderate-sized sole with plenty of fat, ten minutes. Probable cost, soles, 1s. 6d. to 2s. 6d. per pair. Sufficient, one pair of soles for three or four persons.