ead instantly. When done, put the fillets on paper to
absorb any grease clinging to them, and serve as hot as possible. All
kinds of flat fish can be filleted and cooked by these recipes, and will
usually be found more economical than serving the fish whole. It is also
economical to fillet the tail-end of cod, salmon, and turbot, and either
fry or _saute_, as may be preferred.

FILLETS OF SOLE WITH LOBSTER.

Thin and fillet a pair of soles, each weighing about a pound. Roll the
fillets, secure them with thread, which remove before serving; put them
in a stewpan with two ounces of sweet butter, cover closely, and allow
them to cook at a slow heat for twenty minutes or until tender, taking
care to keep them from getting brown. Prepare a sauce by boiling a
quarter of a pound of veal cutlet and the bones of the fish in
half-a-pint of water. When reduced to a gill, strain and take off all
fat from the sauce, thicken either with fine flour or "Rizine," put it
into the stewpan with the fish, and allow it to stand for a quarter of
an hour without boiling. Mince or cut in small pieces either the meat of
a small fresh lobster, or half a flat tin of the best brand of preserved
lobster. Make this hot by putting it in a jam pot standing in a saucepan
of boiling water. Take up the fish, carefully pour the sauce round, and
place on the top of each fillet some of the lobster.

BAKED WHITING.

Small whiting answer well for this purpose. Tie them round, the tail to
the mouth, dip them in dissolved butter, lightly sprinkle with pepper
and salt, strew them with pale raspings, put them in a baking-dish with
a little butter, and bake in a quick oven for a quarter of an hour.

COD CUTLETS.

A cheap and excellent dish is made by filleting the tail of cod, egging
and crumbing the pieces and frying them. Get about a pound and a half of
the tail of a fine cod; with a sharp knife divide the flesh from the
bone lengthways, cut it into neat pieces as nearly of a size as you can,
and flatten with a knife. Dip in egg, then in crumbs mixed with a little
flour, pepper, and salt. It is best to fry the cutlets in the
wire-basket in plenty of fat, but if this is not convenient they can be
done in the frying-pan; in any case, they should be done quickly, so
that they may get crisp.

FRIED HERRINGS.

Take care the fish is well cleaned, without being split. Two or three
hours before cooking, lightly sprinkle with salt and pepper; when ready