Part 39 (1/2)

BOILED SOLES.

321. INGREDIENTS.--1/4 lb. salt to each gallon of water.

_Mode_.--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. 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 b.u.t.ter, are usually sent to table with this dish.

_Time_.--After the water boils, 7 minutes for a middling-sized sole.

_Average cost_, 1s. to 2s. per pair.

_Seasonable_ at any time.

_Sufficient_,--1 middling-sized sole for 2 persons.

SOLE OR COD PIE.

322. INGREDIENTS.--The remains of cold boiled sole or cod, seasoning to taste of pepper, salt, and pounded mace, 1 dozen oysters to each lb. of fish, 3 tablespoonfuls of white stock, 1 teacupful of cream thickened with flour, puff paste.

_Mode_.--Clear the fish from the bones, lay it in a pie-dish, and between each layer put a few oysters and a little seasoning; add the stock, and, when liked, a small quant.i.ty of b.u.t.ter; cover with puff paste, and bake for 1/2 hour. Boil the cream with sufficient flour to thicken it; pour in the pie, and serve.

_Time_.--1/2 hour. _Average cost_ for this quant.i.ty, 10d.

_Seasonable_ at any time.

_Sufficient_ for 4 persons.

SOLES WITH CREAM SAUCE.

323. INGREDIENTS.--2 soles; salt, cayenne, and pounded mace to taste; the juice of 1/2 lemon, salt and water, 1/2 pint of cream.

_Mode_.--Skin, wash, and fillet the soles, and divide each fillet in 2 pieces; lay them in cold salt and water, which bring gradually to a boil. When the water boils, take out the fish, lay it in a delicately clean stewpan, and cover with the cream. Add the seasoning, simmer very gently for ten minutes, and, just before serving, put in the lemon-juice.

The fillets may be rolled, and secured by means of a skewer; but this is not so economical a way of dressing them, as double the quant.i.ty of cream is required.

_Time_.--10 minutes in the cream.

_Average cost_, from 1s. to 2s. per pair. _Seasonable_ at any time.

_Sufficient_ for 4 or 5 persons.

This will be found a most delicate and delicious dish.

THE SOLE A FAVOURITE WITH THE ANCIENT GREEKS.--This fish was much sought after by the ancient Greeks on account of its light and nouris.h.i.+ng qualities. The brill, the flounder, the diamond and Dutch plaice, which, with the sole, were known under the general name of _pa.s.seres_, were all equally esteemed, and had generally the same qualities attributed to them.

FILLETED SOLES A L'ITALIENNE.

324. INGREDIENTS.--2 soles; salt, pepper, and grated nutmeg to taste; egg and bread crumbs, b.u.t.ter, the juice of 1 lemon.

_Mode_.--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 b.u.t.ter 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.

_Time_.--1/2 hour. _Average cost_, from 1s. to 2s. per pair.