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page 15
pepper. Oysters will be an improvement with or without anchovies; add crumbs,
and an egg to bind.
SOLES.
If boiled, they must be served with great care to look perfectly white, and
should be much covered with parsley.
If fried, dip in egg, and cover them with fine crumbs of bread; set on a
frying-pan that is just large enough, and put into it a large quantity of fresh
lard or dripping, boil it, and immediately slip the fish into it; do them of a
fine brown. See to fry, page 12.
Soles that have been fried eat good cold with oil, vinegar, salt, and mustard.
Stewed Soles.
Do as carp, page 11.
Soles another way.
Take two or three soles, divide them from the backbone, and take off the head,
fins, and tail. Sprinkle the inside with salt, roll them up tight from the tail
end upwards, and fasten with small skewers. If large or middling, put half a
fish in each roll: small do not answer. Dip them into yolks of eggs, and cover
them with crumbs. Do the egg over them again, and then put more crumbs; and fry
them a beautiful colour in lard, or for fast-day in clarified butter.
Soles in the Portuguese way.
Take one large or two small: if large, cut the fish in two; if small, they need
only be split. The bones being taken out, put the fish into a pan with a bit of
butter and some lemon-juice, give it a fry, then lay the fish on a dish, and
spread a forcemeat over each piece, and roll it round, fastening the roll with a
few small skewers. Lay the rolls into a small earthern pan, beat an egg and wet
them, then strew crumbs over; and put the remainder of the egg, with a little
meat-gravy, a spoonful of caper-liquor, an anchovy chopped fine, and some
parsley chopped, into the bottom of the pan; cover it close, and bake till the
fish are done enough in
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