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SOLE IN CREAM (a delicate and delicious dish)

Take a pair of moderate-sized soles, scale and skin them, and clean them with scrupulous care. Put them into a saucepan of boiling water, and let them simmer gently for two minutes. Take them up, drain them, and put them into a clean saucepan. Pour over them as much sweet cream as will barely cover them, add a little salt and cayenne, a pinch of pounded mace, and an inch or two of lemon-rind, and let them simmer gently until done enough. Take them up with a slicer, and place them upon a hot dish. Thicken the cream with a little arrowroot, stir a table-spoonful of strained lemon-juice into it, and pour it over the fish. It may seem unnecessary that the soles should be boiled for a minute or two in water before they are put into the cream, but it will be found that if this is not done the sauce will have a slightly unpleasant fishy flavour. Time to simmer the fish, eight to ten minutes. Sufficient for four or five persons. Probable cost, soles, 1s. 6d. to 2s. per pair.