SOLES, Baked.
Ingredients.—2 soles, ¼ lb. of butter, egg, and bread-crumbs, minced parsley, 1 glass of sherry, lemon-juice; cayenne and salt to taste. Mode.—Clean, skin, and well wash the fish, and dry them thoroughly in a cloth. Brush them over with egg, sprinkle with bread-crumbs mixed with a little minced parsley, lay them in a large flat baking-dish, white side uppermost; or if it will not hold the two soles, they may each be laid on a dish by itself; but they must not be put one on the top of the other. Melt the butter, and pour it over the whole, and bake for 20 minutes. Take a portion of the gravy that flows from the fish, add the wine, lemon-juice, and seasoning, give it one boil, skim, pour it under the fish, and serve. Time.—20 minutes. Average cost, 1s. to 2s. per pair. Sufficient for 4 or 5 persons. Seasonable at any time.