Clarify from two to three ounces of fresh butter, and pour it into the dish in which the fish are to be served; add to it a little salt, some cayenne, a teaspoonful of essence of anchovies, and from one to two glasses of sherry, or of any other dry white wine; lay in a couple of fine solos which have been well cleaned and wiped very dry, strew over them a thick layer of fine bread-crumbs, moisten them with clarified butter, set the dish into a moderate oven, and bake the fish a quarter of an hour; we would recommend a little lemon-juice to be mixed with the sauce.
Baked 15 minutes.
The fish are, we think, better without the wine in this receipt. They require but a small portion of liquid, which might be supplied by a little additional butter, a spoonful of water or pale gravy, the lemon-juice, and store-sauce. Minced parsley may be mixed with the breadcrumbs when it is liked.
Prepare some very fresh middling sized fish with exceeding nicety, put them into boiling water slightly salted, and simmer them for two minutes only; lift them out, and let them drain; lay them into a wide stewpan with as' much sweet rich cream as will nearly cover them; add a good seasoning of pounded mace, cayenne and salt; stew the fish softly from six to ten minutes, or until the flesh parts readily from the bones; dish them, stir the juice of half a lemon to the sauce, pour it over the soles, and send them immediately to table. Some lemon-rind may be boiled in the cream, if approved; and a small teaspoonful of arrow-root, very smoothly mixed with a little milk, may be stirred to the sauce (should it require thickening) before the lemon-juice is added. Turbot and brill also may be dressed by this receipt, time, proportioned to their size, being of course allowed for them.
Soles, 3 or 4: boiled in water 2 minutes. Cream, 1/2 to whole pint, salt, mace, cayenne: fish stewed, 6 to 10 minutes. Juice of half a lemon.