.

_Average cost_ for this quantity, 3s.

_Seasonable_ at any time. _Sufficient_ for 4 or 5 persons.

HOW SOLES ARE CAUGHT.--The instrument usually employed is a
trawl net, which is shaped like a pocket, of from sixty to
eighty feet long, and open at the mouth from thirty-two to forty
feet, and three deep. This is dragged along the ground by the
vessel, and on the art of the fisherman in its employment, in a
great measure depends the quality of the fish he catches. If,
for example, he drags the net too quickly, all that are caught
are swept rapidly to the end of the net, where they are
smothered, and sometimes destroyed. A medium has to be observed,
in order that as few as possible escape being caught in the net,
and as many as possible preserved alive in it.

FRIED FILLETED SOLES.

326. Soles for filleting should be large, as the flesh can be more
easily separated from the bones, and there is less waste. Skin and wash
the fish, and raise the meat carefully from the bones, and divide it
into nice handsome pieces. The more usual way is to roll the fillets,
after dividing each one in two pieces, and either bind them round with
twine, or run a small skewer through them. Brush over with egg, and
cover with bread crumbs; fry them as directed in the foregoing recipe,
and garnish with fried parsley and cut lemon. When a pretty dish is
desired, this is by far the most elegant mode of dressing soles, as they
look much better than when fried whole. (_See_ Coloured Plate A.)
Instead of rolling the fillets, they may be cut into square pieces, and
arranged in the shape of a pyramid on the dish.

_Time_.--About 10 minutes. _Average cost_, from 1s. to 2s. per pair.

_Seasonable_ at any time.

_Sufficient_,--2 large soles for 6 persons.

FRIED SOLES.

327. INGREDIENTS.--2 middling-sized soles, hot lard or clarified
dripping, egg, and bread crumbs.

_Mode_.--Skin and carefully wash the soles, and cut off the fins, wipe
them very dry, and let them remain in the cloth until it is time to
dress them. Have ready some fine bread crumbs and beaten egg; dredge the
soles with a little flour, brush them over with egg, and cover with
bread crumbs. Put them in a deep pan, with plenty of clarified dripping
or lard (when the expense is not objected to, oil is still better)
heated, so that it may neither scorch the fish nor make them sodden.
When they are sufficiently cooked on one side, tur