The sole is a flat-fish much esteemed in the seaports where it is known and often represented by some good substitute in the interiors where it is not known. The fillets are the boneless strips of fish left when the broad spine has been cut out and fins removed.

Roll up the thin fillets, trim one end of the roll so that they will stand, dip in beaten egg and cracker meal and allow to pass inside to stick the wrap together, set them in a baking pan, make some lard hot and pour around the fillets and so bake them brown in the oven. But if you have a proper fry-basket you can fry them in the usual manner without their losing shape. When done drain on a sheet of paper laid in a pan, sprinkle with fine salt and serve hot with some special form of potatoes in the same plate, and tartar sauce in a butter chip, separately.