ent Greeks on account of its light
and nourishing qualities. The brill, the flounder, the diamond
and Dutch plaice, which, with the sole, were known under the
general name of _passeres_, were all equally esteemed, and had
generally the same qualities attributed to them.

FILLETED SOLES A L'ITALIENNE.

324. INGREDIENTS.--2 soles; salt, pepper, and grated nutmeg to taste;
egg and bread crumbs, butter, the juice of 1 lemon.

_Mode_.--Skin, and carefully wash the soles, separate the meat from the
bone, and divide each fillet in two pieces. Brush them over with white
of egg, sprinkle with bread crumbs and seasoning, and put them in a
baking-dish. Place small pieces of butter over the whole, and bake for
1/2 hour. When they are nearly done, squeeze the juice of a lemon over
them, and serve on a dish, with Italian sauce (see Sauces) poured over.

_Time_.--1/2 hour. _Average cost_, from 1s. to 2s. per pair.

_Seasonable_ at any time.

_Sufficient_ for 4 or 6 persons.

WHITING may be dressed in the same manner, and will be found very
delicious.

THE FLAVOUR OF THE SOLE.--This, as a matter of course, greatly
depends on the nature of the ground and bait upon which the
animal feeds. Its natural food are small crabs and shell-fish.
Its colour also depends on the colour of the ground where it
feeds; for if this be white, then the sole is called the white,
or lemon sole; but if the bottom be muddy, then it is called the
black sole. Small-sized soles, caught in shallow water on the
coasts, are the best in flavour.

FRICASSEED SOLES.

325. INGREDIENTS.--2 middling-sized soles, 1 small one, 1/2 teaspoonful
of chopped lemon-peel, 1 teaspoonful of chopped parsley, a little grated
bread; salt, pepper, and nutmeg to taste; 1 egg, 2 oz. butter, 1/2 pint
of good gravy, 2 tablespoonfuls of port wine, cayenne and lemon-juice to
taste.

_Mode_.--Fry the soles of a nice brown, as directed in recipe No. 327,
and drain them well from fat. Take all the meat from the small sole,
chop it fine, and mix with it the lemon-peel, parsley, bread, and
seasoning; work altogether, with the yolk of an egg and the butter; make
this into small balls, and fry them. Thicken the gravy with a
dessert-spoonful of flour, add the port wine, cayenne, and lemon-juice;
lay in the 2 soles and balls; let them simmer gently for 6 minutes;
serve hot, and garnish with cut lemon.

_Time_.--10 minutes to fry the soles