Beard the oysters, cut them into halves or quarters, and stir them into the sauce. Season to taste, add the lemon-juice, remove the mace, and serve.
Time.—20 minutes. Average Cost, 2s.
Ingredients.—1 medium-sized sole, butter, salt and pepper.
Method.—Trim the sole, and wipe it thoroughly with a damp cloth. Rub it over with a little salt and pepper, and coat it completely with liquid butter. Place the sole on a scrupulously clean well-buttered grill, and cook over or in front of a clear fire, turning it occasionally during the process. Serve on a dish paper, garnish with parsley and lemon. If allowed, a good white or other suitable sauce may accompany the dish.
Time.—10 minutes. Average Cost, 1s. to 1s. 6d.
3197.—SOLE, FRIED FILLETED.
Ingredients.—1 sole, 1 egg, breadcrumbs, 1 dessertspoonful of flour, salt and pepper, frying-fat.
Method.—Loosen the skin all round the sole, then take firmly hold of it at the tail and tear it upwards towards the head. To fillet, make an incision down the centre of the backbone and round the fins with a sharp knife, insert the knife in the centre slit, and with short sharp strokes remove each fillet, keeping the knife pressed close to the bone during the process. Season the flour with pepper and salt, and dip in each fillet to dry and season it. Coat each fillet carefully with egg and breadcrumbs, and fry in hot fat until golden-brown. Drain well, and serve on a dish paper, garnished with parsley and slices of lemon. Plaice is filleted in the same way, except that the upper white skin is left on the fish, but the under dark skin should be removed.
Time.—To fry the fish, about 8 minutes. Average Cost, 1s. 9d. to 2s. per lb.
3198.—SOLE, SOUCHET OF.
Ingredients.—1 sole, ½ a small carrot, ¼ of a finely-chopped shallot, 2 or 3 sprigs of parsley, 6 peppercorns, 1 blade of mace, salt, lemon-juice, ¼ of a pint of water.
Method.—Skin and fillet the sole, and roll up the fillets with the skin side of the fish inside the roll. Simmer the peppercorns, mace and parsley in the water for 10 minutes, then strain and return it to the stewpan. Add the shallot and the carrot, cut into the finest shreds, and cook gently until the vegetables are tender. Put in the prepared fish, add salt to taste, and a little pepper, if necessary. Simmer gently for about 10 minutes, then add a few drops of lemon-juice, and serve.
Time.—½ an hour. Average Cost, 1s. 3d. to 1s. 9d.