BOILED OR FRIED SOLE.
(For recipes, see Nos. 321 and 327.)
The usual way of helping this fish is to cut it quite 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. (For mode of serving, see Coloured Plate A.)