A Handbook of Cookery for a Small House

the bone and if cooked the knife will pass quite easily. Dish with a slice on a flat dish and garnish with parsley and lemon cut in quarters. _116. Sole for an Invalid_ Lay a filleted sole in a rather deep meat dish and cover with milk and a little salt and a piece of butter the size of a walnut. This will make the sauce. Cover with another dish (flat) and bake in a quick oven for about half an hour. Serve very hot with the sauce and a little chopped parsley sprinkled over it. _117. Crimped Skate and Black Butter_ Take about one and a half pounds of crimped skate. Have ready in an enamelled frying pan about two ounces of butter made hot and a tablespoonful of vinegar. Put it over the fire and let it slightly burn. Fry the skate in it for twenty minutes and then serve on a hot dish with a few slices of lemon laid round it. _118. Pickled Herrings or Mackerel_ Have eight fresh herrings or four large mackerel cleaned and remove the heads. Lay not very closely together with the backs upwards in a pie-dish. Fill the dish with vinegar and a few peppercorns, a little salt, an onion (sliced), and a piece of butter about the size of a walnut. Bake in a moderately quick oven for about one and a half hours. Serve in a glass dish and strain the vinegar over them. _119. Herrings in Paper_ Have ready cleaned and beheaded say six herrings with soft roes if possible. Lay six pieces of paper (buttered) on the hot shelf of the oven to melt the butter, then wrap each fish in a piece of paper. Have ready about a quarter of a pound of tub lard melted in an enamelled frying pan and lay the fish in the papers in the boiling fat. The fire must not be too fierce. Fry for about twenty or twenty-five minutes over a brisk fire. Dish up and serve in the papers. _120. Red Mullet_ Take for four persons two good-sized