he quality of its flesh. On the south coast of
England, where the true smelt is rare, it is plentiful.

TO FRY SMELTS.

319. INGREDIENTS.--Egg and bread crumbs, a little flour; boiling lard.

_Mode_.--Smelts should be very fresh, and not washed more than is
necessary to clean them. Dry them in a cloth, lightly flour, dip them in
egg, and sprinkle over with very fine bread crumbs, and put them into
boiling lard. Fry of a nice pale brown, and be careful not to take off
the light roughness of the crumbs, or their beauty will be spoiled. Dry
them before the fire on a drainer, and servo with plain melted butter.
This fish is often used as a garnishing.

_Time_.--5 minutes.

_Average cost_, 2s. per dozen.

_Seasonable_ from October to May.

[Illustration: THE SMELT.]

THE SMELT.--This is a delicate little fish, and is in high
esteem. Mr. Yarrell asserts that the true smelt is entirety
confined to the western and eastern coasts of Britain. It very
rarely ventures far from the shore, and is plentiful in
November, December, and January.

BAKED SOLES.

320. INGREDIENTS.--2 soles, 1/4 lb. of butter, egg, and bread crumbs,
minced parsley, 1 glass of sherry, lemon-juice; cayenne and salt to
taste.

_Mode_.--Clean, skin, and well wash the fish, and dry them thoroughly in
a cloth. Brush them over with egg, sprinkle with bread crumbs mixed with
a little minced parsley, lay them in a large flat baking-dish, white
side uppermost; or if it will not hold the two soles, they may each be
laid on a dish by itself; but they must not be put one on the top of the
other. Melt the butter, and pour it over the whole, and bake for 20
minutes. Take a portion of the gravy that flows from the fish, add the
wine, lemon-juice, and seasoning, give it one boil, skim, pour it
_under_ the fish, and serve.

_Time_.--20 minutes. _Average cost_, 1s. to 2s. per pair.

_Seasonable_ at any time.

_Sufficient_ for 4 or 5 persons.

TO CHOOSE SOLES.--This fish should be both thick and firm. If the skin
is difficult to be taken off, and the flesh looks grey, it is good.

[Illustration: THE SOLE.]

THE SOLE.--This ranks next to the turbot in point of excellence
among our flat fish. It is abundant on the British coasts, but
those of the western shores are much superior in size to those
taken on the northern. The finest are caught in Torbay, and
frequently weigh 8 or 10 lbs. per pair. Its flesh being firm