ed with two
ounces of flour, a teaspoonful of salt, and half a teaspoonful of
pepper. Draw the fish over the crumbs, first on one side, then on the
other, and lay it gently on a dish, black side downwards, whilst you
prepare another. Some people succeed better in crumbing fish by sifting
the crumbs on to it through a very fine strainer after it is egged. When
the fish are ready put them, black side downwards, into the frying-pan
with plenty of fat, hot enough to brown a piece of bread
instantaneously, move the pan about gently, and when the soles have been
fried four minutes, put a strong cooking-fork into them near the head,
turn the white side downwards, and fry three minutes longer. Seven
minutes will be sufficient to fry a sole weighing three-quarters of a
pound, and a pair of this weight is sufficient for a party of six
persons. When the sole is done put the fork into the fish close to the
head, hold it up and let all the fat drain away, lay it on a sheet of
cap paper, and cover over with another sheet. Being thus quite freed
from grease, of a rich golden brown, crisp, and with an even surface,
lay the fish on the dish for serving, which should have on it either a
fish-paper or a napkin neatly folded. A well-fried sole is best eaten
without any sauce, but in deference to the national usage, butter sauce,
or melted butter, may be served with it.

FILLETED SOLES.

It is better for the cook to fillet the soles, for there is often much
waste when it is done by the fishmonger. Having skinned the fish, with a
sharp knife make an incision down the spine-bone from the head to the
tail, and then along the fins; press the knife between the flesh and
the bone, bearing rather hard against the latter, and the fillets will
then be readily removed. These can now be dressed in a variety of ways;
perhaps the most delicate for breakfast is the following:

FILLETS OF SOLE SAUTES.

Having dried the fillets, divide them into neat pieces two or three
inches long; dip them in the beaten yolk of egg, and then in seasoned
bread-crumbs. Make a little butter hot in the frying-pan, put in the
fillets and cook them slowly until brown on one side, then turn and
finish on the other.

FILLETS OF SOLE FRIED.

These may either be rolled in one piece or divided into several, as in
the foregoing recipe. In either case egg and crumb them thoroughly,
place them in the wire-basket as you do them, which immerse in fat hot
enough to crisp br