Tried favourites cookery book

Skin and carefully wash the soles, and cut off the fins, wipe them very dry and let them remain in the cloth until it is time to dress them. Then either flour them well or brush over with egg and cover them with bread-crumbs. Fry in a deep pan with plenty of dripping or lord. When they are a light brown on one side turn them by sticking a fork in the head and supporting the fish with a slice. When a thick smoke rises from the lard they are done. Drain carefully, garnish with cut lemon and fried parsley, and serve with shrimp sauce and plain melted butter. Sole a la Turque. 1 oz. minced Suet or piece of Butter, teaspoonful minced Parsley, 2 tablespoonfuls Bread Crumbs, 1 oz. minced Lobster or Shrimps, 1 small Egg to bind the whole, a little Salt and Pepper, a very little grated Lemon Bind. Moisten with beaten egg. Have fish skinned. Take off head and tail ; cut down centre as if going to fillet. Slip knife just over fillets on either side (making bag). Wash and dry the fish. Fill centre with forcemeat. Close up fillets. Place in dripping tin. Pour round 1 pint stock, and bake about 20 minutes. If you have no stock, use water and a little bovril ; the flavouring matter from fish makes this very nice gravy. / Souffle of Cooked Fish. Boil, skin, and rub a 1 lb haddock through sieve. Make a batter not too thick with 1/2 oz. butter, 1/2 oz. flour, and enough of the stock in which fish was boiled, Avith a little milk added. Bring to the boil. Take pan off fire, add pepper and salt, drop in the yolks of 2 eggs, then add the fish, beating slightly, then the whites of 2 eggs whipped to stiff froth. Whip till thoroughly mixed, and steam, very gently for 3/4 of an hour. A little cream added to the mixture before whites is an improvement. \ Stewed Fish (1). Fry about 1 lb. Spanish onions and 1 lb. tomatoes. Add any cooked fried fish, and some stock, thickened with flour, pepper and salt. Heat thoroughly and serve. Take great care in dishing not to break the fish. Stewed Fish (2). 2 filleted Haddocks, 1 pint Fish Stock, White Pepper, Salt, and squeeze of Lemon Juice, 4 oz. Arrowroot or Cornflour, dessertspoonful chopped Parsley. Rub over fish with lemon juice, and put in pan Avith small sprinkling of salt and pepper. Pour over stock, put on lid and gently simmer (not boil) 15 minutes. Rub down flour with stock or milk, add parsley, stir well and cook 5 minutes, and add to fish. Bread crumbs may be used, also bread sauce. A Timbale of Fish. Take 2 oz. cooked Macaroni, and 4 oz. cooked Fish, 1 oz. Butter, 1/2 gill hot Milk, 1/2 teaspoonful Salt, 1/2 teaspoonful Pepper, 2 teaspoonfuls Lemon Juice, and 2 Eggs beaten to a froth. Mix all thoroughly and pour into buttered mould. Steam 1/2 hour. Cover with white sauce and garnish with parsley. Trout. Small-sized trout are best fried. Clean them, and wipe them dry with a cloth — a soft cloth and a gentle hand are necessary. Then dredge them lightly with flour, or roll in fine oatmeal. Melt enough dripping in your frying-pan to just cover the fish ; when it is still and smoking, put in the fish one at a time, with a few seconds between each, so as to keep up the heat of the frying-pan. Fry a golden brown, take up, sprinkle with salt, drain on thickly-folded kitchen paper in front of the fire, and serve — a good appetite is the only sauce needed.