Soles, Fricasseed
INGREDIENTS for dish for 6 persons.-2 middling-sized soles, 1 small one, 1/2 teaspoonful of chopped lemon-peel, 1 teaspoonful of chopped parsley, a little grated bread: salt, pepper and nutmeg to taste; 1 egg, 2 oz. of butter, 1/2 pint of good gravy, 2 tablespoonfuls of port wine, cayenne and lemon-juice to taste.
AVERAGE COST, 3s. 6d.
Fry the soles of a nice brown, and drain them well from fat. Take all the meat from the small sole, chop it fine, and mix with it the lemon-peel, parsley, bread and seasoning; work all together with the yolk of an egg and the butter; make this into small balls, and fry them. Thicken the gravy with a dessertspoonful of flour, add the port wine, cayenne and lemon-juice; lay in the 2 soles and balls; let them simmer gently for 5 minutes; serve hot, and garnish with cut lemon.
TIME.-10 minutes to fry the soles.
SEASONABLE at any time.