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Soles, Fried Filleted

Soles for filleting should be large, as the flesh can be more easily separated from the bones, and there is less waste. Skin and wash the fish, and raise the meat carefully from the bones, and divide it into nice handsome pieces. The more usual way is to roll the fillets, after dividing each one in two pieces, and either bind them round with twine, or run a small skewer through them.

Brush over with egg, and cover with breadcrumbs; fry them a nice bright brown, and garnish with fried parsley and cut lemon. When a pretty dish is desired, this is by far the most elegant mode of dressing soles, as they look much better than when fried whole. Instead of rolling the fillets, they may be cut into square pieces, and arranged in the shape of a pyramid on the dish.

TIME. About 10 minutes.

SEASONABLE at any time.

Soles or Plaice, Fried. (Jewish Recipe.) - INGREDIENTS for dish for 4 persons. A pair of soles, or a large plaice, a small flask of salad oil. AVERAGE COST, reckoning half the price of the oil, which may be used again, 2s.

Pour the oil into a deep pan, and lay in the fish cut in neat fillets, and when the oil ceases to bubble, fry the fish a pale golden brown. Drain very thoroughly, and scrve cold with cut lemon and breadand-butter.

TIME.-From 5 to 10 minutes to fry the fish.

SEASONABLE qt any time.

SOLES, WITH MUSHROOMS.