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In filleting a sharp-pointed knife is used. A slit should first be cut across the fish, just above the tail, the skin must be loosened by the fingers and then dragged off, care being taken not to tear the flesh. The skin should be removed just after the fish is washed, while it is still quite wet, otherwise it will be very difficult to get it off. Skin the sole on both sides. Make a slit down the backbone of the fish, keep the point of the knife close to the bone and so remove the flesh. Each sole will make four fillets ; if the sole is very large the fillets -may be cut across again. The fillets, before being egged and bread-crumbed, are usually rolled up, or tied in knots. The latter method is preferable as there then is no difficulty about skewers or string,, but the knots must be carefully and neatly made. Filleted soles may be stuffed before they are rolled up. For this use either ordinary veal forcemeat, well seasoned and flavoured with lemon peel, or shrimps or lobster chopped finely and mixed with a little anchovy sauce, cayenne, and cream to moisten. D Soles may be garnished with slices of lemon, or fried parsley (p. 49). The following sauces are suitable : — Maitre d'Hotel, made from stock from the trimmings of the fish. Shrimp. Anchovy. Plaice May be filleted, fried and served like sole. It cannot of course be compared to sole, its chief merit being cheapness. The male plaice is considered to have the best flavour. Fried Mackerel. Mackerel may be filleted, egged, bread-crumbed and fried. Parsley and butter, Maitre d'Hotel, and Fennel are suitable sauces. Grilled Mackerel. Mix together a tablespoonful of salad oil, small shallot (chopped), a teaspoonful of parsley (chopped), cayenne, and a little salt. Score the mackerel. Let it remain in this seasoning for an hour. Then grill about twelve minutes. Dish up, and serve with Hollandaise sauce (p. 164). The fish can be baked, if preferred. It must then be sprinkled with brown crumbs, and cooked with a buttered paper over. Fried Whiting. Whitings are skinned, the tails put through the eyes. When fried the following sauces may be served with them : — Shrimp. Anchovy. Maitre d'Hotel. Whitebait. Whitebait must be fried in extremely hot fat (four hundred degrees). Wash them and drain them on a sieve some time before they are fried, so that they may be quite dry. Put them into a frying basket with some flour, and shake them well before putting them into the fat. They will be cooked almost immediately. Heap them on a napkin and serve with them lemon, brown bread and butter, and cayenne. Fried Smelts. These are very delicate fish and must be fried quickly in very hot fat. They are egged and bread-crumbed, and are cooked without being opened. Lemon and cayenne are handed with them, and no sauce is needed, as smelts have a very delicate flavour. Fried Haddocks. Fresh haddock is very good if filleted and fried. Suitable sauces are — Shrimp. Anchovy. Maitre d'Hotel. Salmon Steaks. These may be covered with a buttered paper and sauted in butter, or they may be egged and crumbed and fried. They should be served with sliced cucumber or with Tartare sauce. Cod Steaks