A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

on both sides, then placed on a hot dish, sprinkled with pepper and salt, lemon juice squeezed over, and a pat of butter placed on each. They may also be baked _au gratin_, and served in the same dish. =Soles.=--The popular method of cooking this favourite fish is to fry them. Some persons declare it to be the best method. If it be so or not, certain it is that the following ways, when fairly tried, will be found to compete very closely in favour. _Very_ large soles may be boiled whole, and will be found most agreeable eating, not unlike turbot in flavour. When practicable, soles should be cleansed a couple of hours before they are wanted for cooking, wrapped in a towel and laid in a cool place to stiffen. The fishmonger will generally skin them; if not, it is easy to draw the skin off the back beginning at the head, gut them, and take out the roe, if any. =Soles, Fried.=--Medium sized fish are the best for frying whole, or if large they should be filleted. After cleansing them be careful to wipe _very_ dry, then dip them first into flour, next into beaten egg, and cover with bread raspings. Fry quickly in plenty of boiling fat. From five to ten minutes is the time a moderate sized sole will require--but when of a rich colour it is generally cooked sufficiently. Lay on a wire sieve or blotting-paper to drain before putting on to a dish. Garnish with cut lemons and parsley, either fresh or fried. =Sole, Boiled.=--Let the sole be large, thick, and firm; it should not weigh less than two pounds. Wrap it in a clean white cloth (a napkin which is too old for table use is best), plunge it into boiling salted water with a tablespoonful of vinegar, let it boil very gently for about seven or eight minutes, according to size, then drain well, lay carefully on a clean napkin. Garnish with sliced tomatoes and lemons, and tufts of parsley. Send to table either melted butter, shrimp, or anchovy sauce. =Soles,