SOLES, Boiled or Fried, to Help.
The usual way of helping this fish is to cut it right through, bone and all, distributing it in nice and not too large pieces. A moderately-sized sole will be sufficient for three slices; namely, the head, middle, and tail. The guests should be asked which of these they prefer. A small one will only give two slices. If the sole is very large, the upper side may be raised from the bone, and then divided into pieces; and the under side afterwards served in the same way.
In helping Filleted Soles, one fillet is given to each person.