For Salt Fish, see page 122, in the other department of this work.
No. 60. Haddocks. (See Nos. 308, 309, 310, Kitchen of the Wealthy.)
No. 61. Baked Haddocks. (See page 129.)
No. 62. Soles, Fried. (See page 114.)
No. 63. Soles, the Jewish Fashion. Trim the fish well, dip it into a couple of eggs, well beaten, put six tablespoonfuls of salad-oil in a sauté-pan, place it over the fire, and when quite hot put in your sole; let remain five minutes, turn over, and fry upon the other side; ten or twelve minutes will cook it according to the size; serve upon a napkin without sauce. They are excellent cold.
No. 64. Sole à la Meunière. (See page 115, in the other department of this work.)
No. 65. Sole aux Fines Herbes. Put a spoonful of chopped eschalots into a sauté-pan, with a glass of sherry and an ounce of butter, place the sole over, pour nearly half a pint of melted butter over it, upon which sprinkle some chopped parsley, place it in a moderate oven for half an hour, take the sole out of the pan, dress upon a dish without a napkin, reduce the sauce that is in the pan over a sharp fire, add a little Harvey sauce and essence of anchovy, pour over the sole, and serve them with a little flour and butter.
No. 66. Fried Whiting. The whiting requires to be skinned, and the tail turned round and fixed into the mouth, dip it first into flour, then egg over, and dip it into bread-crumbs, fry as directed for the sole; for whiting aux fines herbes proceed as directed for sole aux fines herbes. At home I prefer the whiting fried with their skins on, merely dipping them in flour.
No. 67. Whiting au Gratin. Put a good spoonful of chopped onions upon a strong earthen dish, with a glass of wine, season the whitings with a little pepper and salt, put it in the dish, sprinkle some chopped parsley and chopped mushrooms over, and pour over half a pint of anchovy sauce (page 32), over which sprinkle some brown bread-crumbs, grated from the crust of bread, place it in a warm oven half an hour; it requires to be nicely browned; serve upon the dish you have cooked it in.
No. 68. Red Mullets. Procure two red mullets, which place upon a strong dish not too large, sprinkle some chopped onions, parsley, a little pepper and salt, and a little salad-oil over, and put them into a warm oven for half an hour, then put a tablespoonful of chopped onions into a stewpan, with a teaspoonful of salad-oil, stir over a moderate fire until getting rather yellowish, then add a tablespoonful of sherry, half a pint of melted butter, with a little chopped mushrooms and parsley; reduce quickly over a sharp fire, keeping it stirred until becoming rather thick; when the mullets are done sauce over and serve.