Domestic cookery

Rub the butter and flour together in a small saucepan over a gentle heat until the butter is dissolved, then add water ; beat well, and allow it to cook thoroughly ; then add all the seasonings, cream, and shrimps slightly minced ; re-heat but do not boil. Spread on a plate to cool and set ; when firm. roll out about half an inch thick, cut in rounds, squares, or any shape preferred, round, ball, or pear shape. Paint them all over with the egg, which should be beaten, and roll in the bread crumbs ; put in frying basket, and fry in smoking hot fat ; garnish with parsley. No. 37. SOLE (Fried). 1 sole _ A little pepper and salt 1 egg Some frying fat 3 oz. bread crumbs Skin the sole on both sides, cut off the fins, head, and tail, beat the egg on a plate and paint the sole all over ; then roll this in the bread crumbs, which should be made by rubbing the crumbs of bread through a wire sieve, and seasoned with salt and pepper ; have sufficient fat in an oval pan to cover the sole ; allow this to heat until it ceases to rise and bubble, and is quite still, and a thin blue smoke is seen to rise from the top, then put in the fish, and fry about seven minutes, or until the fish is a nice golden colour. When done, drain thoroughly on a piece of cap paper ; dish on a lace paper or folded serviette, and decorate with green parsley. No. 38. SOLE A LA CREME. 1 fine sole 1 oz. butter 1 oz. flour i teaspoonful salt I teaspoonful pepper ^ pint milk j pint cream 1 blade of mace 1 bay leaf Skin the fish on both sides and fillet it ; divide the fillets into two, roll them, and fasten with a small wooden skewer ; put these into a well buttered tin ; cover with buttered paper, and bake 15 minutes. Put the skin and bones with salt, pepper, mace, and bay leaf to simmer half an hour ; strain. Put the butter into a pan, let it get quite hot, but not brown ; throw in the flour, mix until quite smooth, add the milk from bones, and any liquid that has run from the fillets ; also the cream ; boil two or three minutes. Dish the fish neatly, removing the skewers, pour over the sauce, coating the fish entirely ; serve at once ; garnish with cut lemon or parsley. No. 39. SOLE (Fried Fillets). 1 sole Frying fat 1 egg Pepper and salt 3 oz. bread crumbs Skin the sole on both sides, cut down the centre of the fish from the head to the tail, and gently raise the fillets, pressing the knife to the bone ; wash the fillets and dry thoroughly ; cut each fillet into two, and roll up or cut into diamond, or pieces according to taste, roll in flour ; break the egg on to a plate, paint over each with a brush, roll in the bread crumbs, which must be seasoned with salt and pepper. Have enough fat to cover the fillets, and allow it to heat until it is quite still and smoking ; put the fillets into a frying basket, and immerse in the hot fat for four or five minutes, or until they take a nice golden colour ; dish in a ring on a lace paper or folded serviette, and decorate with green or fried parsley (see page 116). No. 40. SOLE (Stuffed). 1 fine sole 1 teaspooiiful pepper 1 teaspooiiful minced parsley teaspoonful salt A little grated lemon rind I pint of brown stock or gravy 1 small egg 2 tablespoonfuls bread crumbs 1 tablespoonful suet, minced 1 tablespoonfui minced lobster or picked shrimps teaspoonful minced herbs