SOLES, Fricasseed.
Ingredients.—2 middling-sized soles, 1 small one, ½ teaspoonful of chopped lemon-peel, 1 teaspoonful of chopped parsley, a little grated bread; salt, pepper, and nutmeg to taste; 1 egg, 2 oz. butter, ½ pint of good gravy, 2 tablespoonfuls of port wine, cayenne and lemon-juice to taste. Mode.—Fry the soles of a nice brown, and drain them well from fat. Take all the meat from the small sole, chop it fine, and mix with it the lemon-peel, parsley, bread, and seasoning; work altogether, with the yolk of an egg and the butter; make this into small balls, and fry them. Thicken the gravy with a dessertspoonful of flour, add the port wine, cayenne, and lemon-juice; lay in the 2 soles and balls; let them simmer gently for 5 minutes; serve hot, and garnish with cut lemon. Time.—10 minutes to fry the soles. Average cost for this quantity, 3s. Sufficient for 4 or 5 persons. Seasonable at any time.