The Pytchley book of refined cookery and bills of fare

Wash and trim six flounders, about a quarter of a pound each, and lay in the bottom of a stewpan. Stew three pounds of trimmings of plaice in two quarts of water, one carrot, a dessert-spoonful of salt, and a sprig or two of parsley, for one hour, until it is reduced to half. Strain this liquor into the stewpan in which you have arranged the flounders, and boil five minutes, and serve in a deep entree dish, with the stock in which they were boiled. Serve brown bread and butter with all water souchets. P.S. — It is not necessary to stew plaice for stock when there are any trimmings of fish to make stock, but in flounders there are no trimmings to speak of. PERCH SOUCHET. No. 140. Wash, clean, scrape off all the scales from three perch, one pound each, split down the middle and take out all the bones, arrange in a stewpan, and cook and serve as in directions for Flounder Souchet (No. 139). FILLET OF PLAICE. No. 141. Clean, wash, and fillet a plaice of about two pounds, dry, egg and crumb, and fry in boiling lard for four minutes. FISH. 149 FILLET OF SOLE, BOILED . No. 142. Skin, wash, and dry two soles about one pound in weight ; with a very sharp knife cut off the head and tail, and cut round between the flesh and the fins ; cut each across into four slanting portions, leaving the bone in, put them in a flat stewpan, and boil for ten minutes as in directions for boiling fish ; drain, and serve in an entree dish, with any of the sauces below named. FILLET OF SOLE A LA CARDINAL. No. 143. Pour three-quarters of a pint of Cardinal Sauce (No. 23) over six fillets of boiled sole. FILLET OF SOLE A LA DOWNTON. No. 144. Pour three-quarters of a pint of Downton Sauce (No. 32) over six fillets of boiled sole. FILLET OF SOLE A LA FENOUIL. No. 145. Pour three-quarters of a pint of Fennel Sauce (No. 36) over six fillets of boiled sole. FILLET OF SOLE A U PARMESAN No. 146. Pour three-quarters of a pint of Parmesan Sauce (No. 60) over six fillets of boiled sole. FILLET OF SOLE A LA STAMFORD. No. 147. Pour three-quarters of a pint of White Stamford Sauce (No. 70) over six fillets of boiled sole. THE PYTCHLEY COOKERY BOOK. 150 FILLET OF SOLE, FRIED. No. 148. Clean, skin, with a sharp knife cut off the heads and tails of two fish, about one pound each, cut round between the fins and meat, then cut to the bone each side of the backbone from head to tail, slide the knife between the bone and flesh, holding the fillet with the left hand, and pulling it off as it is cut. There are four fillets in each sole. Dry and flour each fillet (brushing the flour off), egg and crumb, put them in a frying basket without fingering them, fry in lard for five minutes, put them on a sieve to dry for two minutes in front of the fire, and serve on a napkin very hot. FILLET OF SOLE, SAUCE D'ANCHOIS. No. 149. Send up six fillets of sole on a napkin garnished with fried parsley in a flat dish, and half a pint of Anchovy Sauce (No. 10) in a boat. FILLET OF SOLE A LA DOWNTON. No. 150. The same as No. 149, only serve Downton Sauce (No. 32) instead of Anchovy. FILLET OF SOLE AU GRATIN. No. 151.