How to Cook Fish

by Myrtle Reed

ROLLED FILLETS OF SOLE

Beat together until smooth two tablespoonfuls of anchovy paste, a teaspoonful of lemon-juice, a pinch of mustard, a dash of cayenne, and two tablespoonfuls of fresh butter. Spread long narrow fillets of sole with the butter, roll and fasten with wooden tooth-picks. Sprinkle with salt, pepper, and lemon-juice, and bake, wrapping in buttered paper if desired. These fillets may be fried in butter with parsley and onions, or dipped in egg and crumbs, and fried in deep fat, or cooked with wine and lemon-juice in stock made from the bone and trimmings, and served with the strained stock thickened with butter and flour cooked together.