Part 40 (1/2)

_Sufficient_ for 4 or 5 persons.

SOLES WITH MUSHROOMS.

328. INGREDIENTS.--1 pint of milk, 1 pint of water, 1 oz. b.u.t.ter, 1 oz.

salt, a little lemon-juice, 2 middling-sized soles.

_Mode_.--Cleanse the soles, but do not skin them, and lay them in a fish-kettle, with the milk, water, b.u.t.ter, salt, and lemon-juice. Bring them gradually to boil, and let them simmer very gently till done, which will be in about 7 minutes. Take them up, drain them well on a cloth, put them on a hot dish, and pour over them a good mushroom sauce. (_See_ Sauces.)

_Time_.--After the water boils, 7 minutes.

_Seasonable_ at any time.

_Sufficient_ for 4 persons.

SPRATS.

329. Sprats should be cooked very fresh, which can be ascertained by their bright and sparkling eyes. Wipe them dry; fasten them in rows by a skewer run through the eyes; dredge with flour, and broil them on a gridiron over a nice clear fire. The gridiron should be rubbed with suet. Serve very hot.

_Time_,--3 or 4 minutes. _Average cost_, 1d. per lb.

_Seasonable_ from November to March.

TO CHOOSE SPRATS.--Choose these from their silvery appearance, as the brighter they are, so are they the fresher.

SPRATS FRIED IN BATTER.

330. INGREDIENTS.--2 eggs, flour, bread crumbs; seasoning of salt and pepper to taste.

_Mode_.--Wipe the sprats, and dip them in a batter made of the above ingredients. Fry of a nice brown, serve very hot, and garnish with fried parsley.

Sprats may be baked like herrings. (_See_ No. 268.)

DRIED SPRATS.

331. Dried sprats should be put into a basin, and boiling water poured over them; they may then be skinned and served, and this will be found a much better way than boiling them.

[Ill.u.s.tration: THE SPRAT.]

THE SPRAT.--This migratory fish, is rarely found longer than four or five inches, and visits the sh.o.r.es of Britain after the herring and other kinds of fish have taken their departure from them. On the coasts of Suffolk, Ess.e.x, and Kent, they are very abundant, and from 400 to 500 boats are employed in catching them during the winter season. Besides plentifully supplying the London market, they are frequently sold at sixpence a bushel to farmers for manuring purposes. They enter the Thames about the beginning of November, and leave it in March. At Yarmouth and Gravesend they are cured like red herrings.

BAKED STURGEON.

332. INGREDIENTS.--1 small sturgeon, salt and pepper to taste, 1 small bunch of herbs, the juice of 1/2 lemon, 1/4 lb. of b.u.t.ter, 1 pint of white wine.

_Mode_,--Cleanse the fish thoroughly, skin it, and split it along the belly without separating it; have ready a large baking-dish, in which lay the fish, sprinkle over the seasoning and herbs very finely minced, and moisten it with the lemon-juice and wine. Place the b.u.t.ter in small pieces over the whole of the fish, put it in the oven, and baste frequently; brown it nicely, and serve with its own gravy.

_Time_.--Nearly 1 hour. _Average cost_, 1s. to 1s. 6d. per lb.