Cassell's dictionary of cookery

separately. The curry sauce may be made .as follows: — Mince two onions and one sour apple, and fry them in hot fat, moving them about briskly till they are soft. Rub them through a sieve, and mix with the pulp a teaspoonful of curry paste, a tea-spoonful of curry powder, and a tea-spoonful of ground rice. Add gradually about three-quarters of a pint of stock, and boil the sauce till it is thick and smooth. Time to simmer the sole in the sauce, about ten minutes. Probable cost, with a pair of soles at Is. 6d., 2s. 3d. Sufficient for five or six persons. Sole, Cutlets of. — When soles are so large that they cannot conveniently be fried whole, they may be divided into cutlets. To do this, skin and clean the sole, and cut it crosswise through the bone into pieces about an inch wide. Fry these in the usual way. When done enough, dish them in a circle on a hot dish, with one piece resting upon another, and put fried parsley in the centre. Time to fry, according to the thickness of the fish. Probable cost, soles. Is. 6d. to 2s. 6d. per pair. Sufficient, one moderate-sized pair for three or four persons. Sole, Filleted. — If desired, the fishmonger will fillet the sole. If this has to be done at home, proceed as follows: — Take a large sole, and cut off closely the head, tail, and fins. Remove both the skins by cutting them at the tail, and drawing them over the head. Lay the fish flat on the table, and with a sharp knife make a deep incision close to the backbone the whole length of the fish. Insert the knife to the head between the fin-bones and the fillet, just by the head, pass it under the flesh from head to tail, and thus raise it, and remove it in one piece. In this way take off the four fillets, cut each one across, and trim the ends neatly. Season them with pepper and salt, flour the fillets, and dip them in egg and bread-raspings ; let them lie an hour, then fry them in hot fat till they are lightly browned. Drain them well, and dish them in a circle, with one fillet resting upon another. Send parsley, shrimp, tomato, Italian, ravigote, or Dutch sauce to table with them. If liked, the fillets may be rolled and tied with thin twine before being egged and breaded. Time, about ten minutes to fry the fillets. Probable cost, one large sole, Is. 6d. Sufficient for four persons. Sole, Filleted (a la Tartare).— Fillet a large fresh sole in the usual way. Cut the pieces across, flour them, and dip them in egg and bread-crumbs. Let them lie in a cool place for an hour, and fry them in. hot fat till they are of a bright-brown colour. Drain them on a sieve before the fire for two or three minutes to free them perfectly from fat, and dish them in a circle on a cold dish, with one piece overlapping the other. About an hour before the fish is to be served, prepare the sauce, and set it in a cool place till wanted. Serve in the centre of the circle. The sauce may be made as follows:— Put the yolk of an egg, freed from the speck, into a bowl. Add a pinch of salt and a pinch of pepper, and stir in by drops about four ounces of good lucca oil. Beat the SOL ( 893 ) SOL