Cassell's dictionary of cookery

a little pepper and salt, and a small pinch of powdered spice. Stir the mixture over the fire for five or six minutes, take it olf the tii'e, beat the yolks of two eggs, and mix them with the herbs; stii- them over the fire again for about half a minute, and spread the forcemeat on a plate to cool. Cleanse and trim a fresh thick sole, remove the bone carefully so as not to deform the fish, and put the cold forcemeat in the cavity thus prepared. Lay the sole in a buttered dish or saucepan, season with salt and pepper, and moisten with a glassful of French white wine or cider (see Sole, Normande) — a wine-glassful will be enough for one sole. Cover the fish with buttered white paper, to prevent its acquiring any colour, and bake until done enough. "Watch it carefully whilst it is baking, as if it is too much done it will be good for nothing. Serve on a hot dish. If liked, tomato or shrimp sauce may be sent to table with the fish. Time to bake the sole, according to size. Probable cost. Is. or Is. 6d. for one thick sole. Sole, Baked, with Pine Herbs.— Take a thick sole, perfectly fresh. Cleanse, scale, and skin it, and carefully remove the back-bone without spoiling the appearance of the fish. Mince separately a shallot and a small handful of picked and washed parsley-leaves. Mix these ingredients, and fry them with a teaspoonful of powdered sweet herbs in two ounces of butter for five or six minutes. Throw in two table-spoonfuls of bread-crumbs and the wellbeaten yolks of two eggs ; shake all quickly together for half a minute, and turn the forcemeat out to cool. Put it in the place of the hone inside the fish. Put the fish in a buttered baking-dish, sprinkle pepper and salt over it, -di'edge flour upon it, place little pieces of butter here and there upon it, and add the juice of a lemon and a quarter of a pint of water. Lay the fish in a hot dish, strain the sauce over it, and garnish with cut lemon and parsley. If additional sauce is required, put an ounce of butter and an ounce of flom- into a saucepan. Stir these over the fire for two minutes, then add three-quarters of a pint of water and a little pepper and salt. Stir the sauce over the fire till it boils, pour the liquor from the sole into it, and stir into it a table-spoonful of the fried herbs which were used for stuffing the fish, made and preserved for the purpose. Take the sauce off the fire, stir into it until dissolved a slice of fresh butter, and it will be ready for use. Time to bake the sole, half an hour or more, according to size. Probable cost. Is. or Is. 6d. for one large sole. Sufficient for three or four persons. Sole, Baked, with Pine Herbs (another way). — Cleanse, scale, tiim, and skin a sole. Lay it in a buttered baking-dish, season with salt and pepper, and sprinkle a dozen chopped mushrooms, a finely-minced shallot, and a teaspoonful of chopped parsley over it. Cover with thick white sauce, and bake in a moderate oven. When done enough, lift the sole upon a hot dish with a fish-slice ; add the juice of half a lemon to the sauce, and stir into it until dissolved a slice of fresh butter : pour it over the fish, and serve. Time to bake, about half an hour. Probable cost, one thick sole, from Is. to Is. 6d. Sufficient for thi-ee persons. Sole, Baked, with Wine Sauce.—