Soles, Boiled
INGREDIENTS.lb. of salt to each gallon of water. AVERAGE COST, 1s. 3d. per lb.
Cleanse and wash the fish carefully, cut off the fins, but do not skin it. Lay it in a fish-kettle, with sufficient cold water to cover it, salted in the above proportion.
THE SOLE.
Let it gradually come to a boil, and keep it simmering for a few minutes, according to the size of the fish. Dish it on a hot napkin after well draining it, and garnish with parsley and cut lemon. Shrimp or lobster sauce, and plain melted butter are usually sent to table with this dish.
TIME. After the water boils, 7 minutes for a middling-sized sole.
SEASONABLE at any time.
Soles, Boiled or Fried, To Carve. The usual way of helping this fish is to cut it right through, bone and all, distributing it in nice and not too large pieces. A moderately-sized sole will be sufficient for three slices; namely, the B THE SOLE.
A ອຸ head, middle and tail. The guests should be asked which of these they prefer. A small one will only give two slices. If the sole is very large, the upper side may be raised from the bone, and then divided into pieces; and the under side served in the same way.
In helping filleted soles, one fillet is given to each person.
SOLES, FILLETED.
Soles, Filleted, à l'Italienne. -INGREDIENTS for dish for 4 or 5 persons. -2 soles; salt, pepper and grated nutmeg to taste; egg and bread-crumbs, butter, the juice of 1 lemon. AVERAGE Cost, 1s. 3d. per lb.
Skin and carefully wash the soles, separate the meat from the bone, and divide each fillet in two pieces. Brush them over with white of egg, sprinkle with bread-crumbs and seasoning, and put them in a baking-dish. Place small pieces of butter over the whole, and bake for 1/2 hour.
When they are nearly done, squeeze the juice of a lemon over them, and serve on a dish, with Italian sauce (see Sauces) poured over them.
TIME. hour.
SEASONABLE at any time.
Note. Whiting may be dressed in the same manner, and will be found very delicious.