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SOLE, STUFFED AND BAKED (a Portuguese recipe)

Make a little forcemeat as follows. Mince very finely six ounces of lean veal or beef thoroughly freed from skin and fat. Mix with it two ounces of finely-grated bread-crumbs which have been soaked in milk and squeezed dry, and two ounces of shredded suet, butter, or fat bacon that has been slightly fried. Pound the ingredients in a mortar with one fillet of anchovy, a table-spoonful of picked and chopped parsley, a small onion, and a flavouring of pepper, salt, and grated nutmeg. Bind the mixture together with the yolk of an egg. Clean, skin, and fillet a large fresh sole. Squeeze a little lemon-juice upon the fillets, spread the forcemeat upon them, roll them round, and tie them with twine. Put the rolls in a buttered dish, brush over with beaten egg, strew bread-crumbs over them, and put into the dish under them a cupful of gravy mixed with what remains of the egg, a tea-spoonful of caper vinegar, a filleted anchovy, and a tea-spoonful of shredded parsley. Cover the dish tightly, and bake the rolls in a gentle oven. When done enough, put the rolls into a hot dish, strain the gravy over, and garnish with fried parsley. Sometimes the rolls are dipped in French frying-batter, and fried till crisp, then baked afterwards. Time to bake the fish, about ten minutes. Probable cost, one large sole, 1s. or 1s. 6d. Sufficient for four or five persons.