Ingredients. - Sole. One egg. Crumbs. Time required, about half an hour.

To Fry Filleted Soles:

1. Take one sole, wash it well, and lay it on a board.

2. Take a sharp knife and cut off all the outside fins, the head, and the tail.

3. Take the shin off the sole, from the tail to the head.

4. Cut down the centre of the fish.

5. Slide the knife along carefully between the flesh and the bones, holding the flesh in one hand and drawing it gently away as the knife cuts it away from the bone.

6. Do both sides of the fish alike, and it will make four fillets.

7. Put each fillet separately on a plate, and rub it over with flour.

8. Take a wire sieve and stand it over a piece of paper.

9. Take some crumb of bread and rub it through the sieve.

10. Take one egg and beat it on a plate with a knife.

11. Lay the fillets in the egg, and egg them well all over with a brush.

12. Then put them in the bread-crumbs and cover them well. Be careful to finger them as little as possible.

13. Take a saucepan and put in it one pound and a half of lard or clarified dripping.

Now make the Butter-Sauce with Anchovy (see next page).

14. Put the saucepan on the fire, to heat the fat. Test the heat of it by throwing in a piece of bread, and if it makes a fizzing noise, it is ready.

N. B. - The heat is tested best by a frimometer; it should rise to 345°.

15. Take a frying-basket and place in it the fillets.

16. They should be slightly bent, or folded over, to prevent their being flat when fried.

17. When the fat is quite hot, put in the frying-basket with the fillets for three minutes.

18. Put a piece of whity-brown paper on a plate.

19. When the fillets are done, they should be a pale brown. Turn them out on to the paper on the plate, to drain off the grease.

20. Serve them in a hot dish on a napkin, garnished with a little fried parsley. (Refer to "Fish," Lesson Seventh, Note 41.)

Anchovy-Sauce

Ingredients. - One ounce of butter. Half an ounce of flour. Anchovy-sauce.

1. Take a stewpan and put in it one ounce of butter and half an ounce of flour.

2. Mix them well with a wooden spoon.

3. Add one gill and a half of cold water.

4. Put the stewpan on the fire, and stir well with a wooden spoon until the mixture is quite smooth and boils.

5. Take the stewpan off the fire and stand it on a piece of paper on the table.

6. Now add one tablespoonful of anchovy-sauce, and stir it well into the butter-sauce.

7. For serving, pour it into a sauce-boat.