Tempting dishes for small incomes

Take a skinned sole, cut off the fins, wash and dry it in a cloth. Prick it with a knife both sides, take a sprig of parsley, half a shalot and mushrooms, chop them all up finely, butter a baking-tin and sprinkle half the chopped-up mixture over it, lay the sole on it, sprinkle in the remainder over it, and add a squeeze of lemon-juice and one ounce of butter cut into small pieces, and over all two tablespoonfuls of glaze ; put the dish in the oven for twenty minutes to half an hour, and then sprinkle over it some brown bread-crumbs and serve. Fillets of Sole a Tltalienne. Bake the fillets for twenty minutes, lay them flat on a dish and pour the following sauce over them : Mince a couple of shalots quite fine and fry them to a pale straw colour, add two or three mushrooms finely minced, a little chopped parsley and the liquor in which the fillets were cooked. Let the whole boil for a quarter of an hour, add a little salt and pepper, melt a small piece of butter in a saucepan and mix with it a little flour. Turn the sauce into this, let it give one boil up and it is ready. Fillets of Sole a la Reine. Take some fillets of sole, spread them on one side with a layer of stuffing made of bread-crumbs, chopped parsley, pepper, salt and cayenne, and a little beaten egg. Roll up the fillets of sole and tie each one round with tape, boil them in water with a little salt till tender, drain them and put them aside. Make a white sauce with a little stock thickened with flour mixed to a smooth paste with cold milk, add a small lump of butter, two cloves, pepper and salt, and a dust of coralline pepper ; let this simmer till flavoured ; strain, put back in the saucepan, add a spoonful of raw cream and the beaten yolk of an egg. Put the cooked fillets of sole in this sauce to get quite hot, but it must not boil after the cream and egg are added. Remove the tape carefully, and dish the fillets set upright with the sauce round them. Fillets of Beef with Mushrooms. Take a piece of rumpsteak, cut it in slices three-eighths of an inch thick and trim them to shape and size of a mutton cutlet. Melt some butter into a baking-tin, lay the fillets in this, and let them stand in a warm place for an hour or two. Then take them out and fry them in a very hot butter or good dripping, turning them so as to let both sides colour. Melt a tablespoonful of butter and mix it with a tablespoonful of flour. Moisten with some good stock free from fat, add a little colouring (Parisienne is best and cheap) and about half a basketful of button mushrooms neatly trimmed and washed. Let the sauce cook till the mushrooms are done, add the juice of half a lemon, pour the sauce on the dish, heap the mushrooms in the centre and arrange the fillets round in a crown shape. Hashed Beef with Tomato Sauce.