Cassell's dictionary of cookery

Then put in an onion cut in quarters. When these quarters are brown, add a bunch of herbs and, gradually, a cupful of broth or water, half a wine-glassful of vinegar, and a little ketchup. Let the sauce stew very gently till the onion is melted; then season with pepper and salt. Let it simmer a quarter of an hour longer. Put in the fish with a pickled gherkin or two cut into small bits, or in preference a few capers. Let the whole simmer together for ten minutes, and if the sauce is not thick enough, add a little butter rolled in flour. Sole Croquettes.— Take the remains of cold dressed sole, lift the flesh from the bones, and tear it into flakes with two forks ; then put it into a saucepan with a small proportion of white sauce, the yolks of three eggs, and a little nutmeg, pepper, and salt. A quarter of a tea-spoonful of chopped onion may be added if liked, or the saucepan can be rubbed with a freshly-cut onion. Stir the mixture over the fire for a few minutes till the eggs are set, spread it on a dish, and leave it in a cool place till it is firm and cold. Divide the croquette meat into equal-sized parts, and roll these to the shape of corks or balls. Dip them in an egg which has been beaten up with a tea-spoonful of oil and a little salt and pepper, roll them in bread-crumbs, and fry in hot fat till they are crisp and lightly coloured. Drain them from the fat, sprinkle a little salt upon them, and serve on a dish covered with a napkin. Garnish with fried parsley. Time to fry the croquettes, about ten minutes. Probable cost of croquettes made with a pound of sole, 8d., exclusive of the cold fish. Sufficient for four or five persons. Sole, Croquettes of Fillets of .—Many pseudo cookery-books have receipts for croquettes of salmon and croquettes of cod which are certainly uneatable. Sturgeon and soles are the only two fishes which have sufficient firmness to admit of being made into croquettes. The oftener a fish is presented to the fire the more unpalatable it becomes. With regard to the croquette of soles, reduce the sauce, cut the soles into small dice, and throw them into it, season them well, and put the whole preparation into ice. When cold cut them into equal parts on a dish. Roll them either round or oval, but never into pears. Dip them into an omelet of two eggs, put a little salt, and then dip them into crumbs of bread, fry them a good colour, and serve them up with crisp fried green parsley in the centre. Sole, Curried.— Fillet two soles, and cut each fillet slantwise into four or five pieces. If more convenient, instead of filleting the soles, skin and clean them, cut off the fins and gills, and cut each fish into three or four pieces, leaving the bones in. Rub the fish with curry powder, and dredge a little flour upon it, then fry it in hot fat for two or three minutes, but do not cook it sufficiently. Have ready as much warm curry sauce as will barely cover the fish. Lay the fried slices of sole carefully in this, and let them boil gently till they are done enough, but not overdone. Serve the curry on a hot dish, and send rice boiled for curry to table