The paper-bag cookery manual

greased before laying on the fish. It will take about 10 minutes to cook, more or less according to size. Slit the bag open, remove the fish carefully, and put it on a hot dish, garnish with a few slices of cut lemon and parsley. If liked, the sole may be first dipped in flour before being grilled. Note. — A little parsley butter ( maitre d'hotel butter) spread over the fish before serving is a great improvement. Fried Fillets of Sole. Remove the skin and fins from two soles, cut off the head portion, dip the fish fillets in milk and then in flour. Put them in a well buttered “ Express ” paper-bag with about 2 ozs. of clarified butter, fold in the end of the bag and fasten with clips, place on a wire grid, and cook in a very hot oven for about 20 minutes. Turn the bag twice during the cooking process. Take up the fish, drain, and dish up, garnish with quarters of lemon and sprigs of parsley, and serve. Fillets of Sole (Whitebait fashion). Skin and fillet one large or two small soles, cut the fillets into fine shreds or strips the size of whitebait. Put them in a cloth and sprinkle over with seasoned flour, fold in a cloth, shake well, then put the fish in a thickly buttered paper-bag, distribute about an ounce of oiled butter over the fish, fold in the bag and fasten with clips, then place it in a hot oven on a grid shelf or trivet, and cook for about 20 minutes. Turn the bag twice during the process of cooking. To serve, slit the bag open, and put the contents on a hot dish ; garnish with crisp parsley, and serve. Sole a la Creme. Skin both sides of a fairly thick sole, trim off the head and fins, and proceed to cook it in a paper-bag as directed for Turbot a la Creme. Souchet of Fish. This can be made of flounder or sole, or an}7 other kind of white fish. If soles are used they must be skinned on both sides. Trim the fish and wipe it thoroughly. Peel one small onion, half a small turnip, a small carrot, and cut each into thin slices, then into fine julienne strips. Put the fish with the vegetables in a well buttered paper-bag, the fish should be put between the vegetables, add as much salted water as may be required to well moisten the fish (half to three-quarters of a pint). Fold in the bag and fasten with clips, turn up the corners and put it carefully on a grid shelf into a moderate oven. It will take about half an hour to 40 minutes to cook the fish and vegetables. Take out the fish, put it on a hot dish, and sprinkle over the vegetables and a little stock ; sprinkle over some chopped parsley, and garnish with sections of lemon ; serve with a plate of thinly cut brown bread and butter. Broiled Salmon Steak. Obtain two or three slices of salmon about half an inch thick, season with salt and pepper, and brush over with olive oil, then place them in a well oiled “Express” paper-bag. Fold over the end of the bag, fasten with clips, and place it on a grill over or in front of the fire, or in the oven on a grid shelf, and cook for about 10 minutes. When done slit open the bag and place the cooked fish neatly on a hot dish; garnish with parsley; squeeze over a few drops of lemon juice, and serve hot. Curried Salmon Steak.