The book of plain cooking

Well rub the gridiron with butter, then place the sole upon it. Dust it lightly with pepper and salt. Smear a good-sized piece of butter on the sole, and place under the gas grill. When nicely browned, turn, and apply another piece of butter, sprinkling pepper and salt. Serve on a very hot dish. A sprinkling of parsley improves the appearance. 33. Boiled Sole In choosing soles for boiling, select large ones weighing at least three pounds. The skin may be left on or removed according to taste. Place in a fish-kettle with enough water to well cover the sole, adding a little piece of salt, and a few drops of vinegar. Let the fish boil, and then simmer gently until cooked — it will not take more than ten or fifteen minutes after it has once boiled, unless the sole is very large. White sauce, or parsley butter, or any sauce preferred, may be served with this fish. 34. Filleted Sole When a sole is rather large for frying, and not large enough for boiling, it is pleasant filleted. The fillets may be cut in half and rolled. Dust with flour. Roll in egg and bread-crumbs, and fry in boiling fat. Serve on a dish-paper, with a garnishing of parsley and lemon. 35. Boiled Cod Fish The middle cut of the fish is more economical than the head and shoulders. Let it soak in salt and water before placing in the fish-kettle, with cold water, a little salt, a slice or two of lemon, or a few drops of vinegar. When the fish will leave the bone, it is cooked. If overcooked, it becomes discoloured and breaks. The remnants of cod fish may be used up in many ways. Oyster sauce should be served with boiled cod, but any good white sauce serves the purpose. 36. Boiled Cod’s Head and Shoulders Let the fish be thoroughly cleaned, then soaked in salt and water for about threequarters of an hour ; bind firmly together with tape, then place in the fish-kettle in cold water, with a little salt and a few drops of vinegar, or slices of lemon. When it boils, continue to simmer gently. Drain very carefully, remove the tape, place the fish on a napkin, and garnish with parsley and lemon. Serve with oyster sauce. 37. Fried Cod Steaks Wash the steaks and place them in a clean cloth to dry. Lightly dust with flour, roll in egg and bread-crumbs, and fry in boiling fat. The fish must be quite dry, or it will not fry nicely. 38. Grilled Cod Steaks Wash and dry the steaks, dust them very lightly with flour. Well butter the grid before placing them upon it, or they will stick. 39. Scallops of Cod au Gratin Well butter the scallop shells, and scatter a few bread-crumbs in each ; then some flakes of fish. Make a white sauce, adding to it ground mace, cayenne pepper, and a little grated lemon peel. Put a little over the fish ; then add more bread-crumbs and some finely grated cheese. Superadd little dabs of butter, bake a nice brown, and serve very hot. 40. Cod’s Roe Fried Boil the roe in water with a little vinegar and salt for fifteen or twenty minutes. Let it get cold, then cut in slices and roll in egg and bread-crumbs, or batter, and fry. 41. Boiled Turbot