FILLETS OF SOLE WITH LOBSTER.
Thin and fillet a pair of soles, each weighing about a pound. Roll the fillets, secure them with thread, which remove before serving; put them in a stewpan with two ounces of sweet butter, cover closely, and allow them to cook at a slow heat for twenty minutes or until tender, taking care to keep them from getting brown. Prepare a sauce by boiling a quarter of a pound of veal cutlet and the bones of the fish in half-a-pint of water. When reduced to a gill, strain and take off all fat from the sauce, thicken either with fine flour or "Rizine," put it into the stewpan with the fish, and allow it to stand for a quarter of an hour without boiling. Mince or cut in small pieces either the meat of a small fresh lobster, or half a flat tin of the best brand of preserved lobster. Make this hot by putting it in a jam pot standing in a saucepan of boiling water. Take up the fish, carefully pour the sauce round, and place on the top of each fillet some of the lobster.