Cassell's dictionary of cookery

that is, when it ceases hissing and is still — immediately put the fish into it. When it is brown on one side, turn it upon the other by sticking a fork into the head and placing a fish-slice under the tail. When done enough, which point is generally reached when a thick smoke rises from it, place it on a hot cloth, and put it in the front of the fire to drain the fat from it. The cook should on no account omit to do this, as greasy fish is exceedingly unpleasant. Place a warm napkin over a fish-drainer on a dish, lay the sole upon it, and garnish with fried parsley. Send melted butter or shrimp sauce to table in a tureen. The inexperienced cook will find it to her advantage to use very fine bread-raspings, or crusts of bread dried and browned in the oven and finely pounded, instead of bread-crumbs. By using these she will ensure the good appearance of the fish. It should be remembered that fat which has been used for frying fish can be used, for that purpose only, again and again, if it is each time clarified after being used — that is, if it is put into a bowl of boiling water, stirred briskly for a minute or two, and allowed to get cold. It will be found that aU impurities will settle to the bottom, and can be scraped off before the fat is again used. Sometimes, when a sole is held up to the light, though it is fresh, a dark streak may be seen by the side of the roe. This arises from the fish having been so closely packed with the others after it was caught, that it was literally smothered to death. In cases like this the roe should be removed before the fish is fried. When eggs are scarce or expensive, a thin batter of flour and water may be used instead of egg and bread-crumbs. Time to fiy a moderate-sized sole with plenty of fat, ten minutes. Probable cost, soles. Is. 6d. to 2s. 6d. per pau'. Sufiicient, one pair of soles for three or four persons. Sole, Fried in Oil (to be eaten cold).— Clean, scale, skin, empty, trim, and drj^ a moderate-sized sole, and brush it over with beaten egg. Put six table-spoonfuls of best Lucca oil in a saute-pan, let it get quite hot, then put in the fish. Let it remain for five minutes, turn it over, and then leave it in five minutes longer. Drain it well, put it aside, and serve cold. Time to fry the sole, ten minutes. Probable cost. Is. or Is. 6d. Sufficient for two or three persons. Sole, Grenade of.— When there are any remains of dressed fish they may be used with a large fresh sole as follows : — Lift the di-essed fish from the bone, and tear it into flakes, mix with it a third of its bulk in finely-grated bread-crumbs, and add half an anchovy freed from bone and finely pounded, a tea-spoonful of chopped parsley, the yolk of a hard-boiled egg, and a little pepper and salt. Mix these ingredients thoroughly, work in with the finger two ounces of fresh butter, and add one raw egg to bind the forcemeat together. Clean, scale, and skin the sole, split it open, and carefully remove the bone. In its place spread the forcemeat, put the two halves of the sole together again, and fasten them in their position with four small skewers. Put the fish into a well-buttered baking-dish, pour a cupful of stock