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Sole, Grenade Of

When there are any remains of cooked fish they may be used with a large fresh sole as follows. Lift the cooked fish from the bone, and tear it into flakes. Mix with it a third of its bulk in finely-grated bread-crumbs, and add half an anchovy freed from bone and finely pounded, a tea-spoonful of chopped parsley, the yolk of a hard-boiled egg, and a little pepper and salt. Mix these ingredients thoroughly, work in with the finger two ounces of fresh butter, and add one raw egg to bind the forcemeat together. Clean, scale, and skin the sole, split it open, and carefully remove the bone. In its place spread the forcemeat, put the two halves of the sole together again, and fasten them in their position with four small skewers. Put the fish into a well-buttered baking-dish, pour a cupful of stock round it, and bake in a moderately-heated oven. When done enough, take it up, strain the gravy, and flavour it with a spoonful of the liquor in which gherkins have been pickled, and a spoonful of caper vinegar. Make it hot, pour it round the fish, and serve. Time to bake the sole, about half an hour. Probable cost, 2s. Sufficient for three or four persons.