Modern cookery for private families

(this is the coarsest and least to be recommended process for it, of any); made into a raised or common pie, or a potato-pasty; served cold in or with savoury jelly, or with a _Mayonnaise_ sauce; or laid on potatoes and baked, as in Ireland, it will be found Good. Soles may be either boiled, or baked, or fried entire, or in fillets; curried; stewed in cream; or prepared by any of the directions given for them in the body of this chapter. Plaice, unless when in full season and very fresh, is apt to be watery and insipid; but taken in its perfection and carefully cooked, it is very sweet and delicate in flavour. If large, it may be boiled with advantage either whole or in fillets; but to many tastes it is very superior when filleted, dipped into egg and bread-crumbs, and fried. The flesh may also be curried; or the plaice may be converted into water-souchy, or _soupe-maigre_: when small it is often fried whole. Red mullet should always be _baked_, _broiled_, or _roasted_: it should on no occasion be boiled. Mackerel, for which many receipts will be found in this chapter, when broiled _quite whole_, as we have directed, or freed from the bones, divided, egged, crumbed, and fried, is infinitely superior to the same fish cooked in the ordinary manner. The whiting, when _very_ fresh and in season, is always delicate and good; and of all fish is considered the best suited to invalids. Perhaps _quite_ the most wholesome mode of preparing it for them, is to open it as little as possible when it is cleansed, to leave the skin on, to dry the fish well, and to broil it gently. It should be sent very hot to table, and will require no sauce: twenty minutes will usually be required to cook it, if of moderate size. The haddock is sometimes very large. We have had it occasionally from our southern coast between two and three feet in length, and it was then remarkably good when simply boiled, even the day after it was