244. Soles 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, or four spoonfuls of brown gravy or water, 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.
Soles may also be plain boiled, using the same precautions as directed for turbot, and serve without a napkin, and a cream sauce poured over; or it may be served upon a napkin garnished with parsley, and a little shrimp sauce, or plain melted butter, in a boat.
245. Flounders, Water Souchet.—Procure four or six Thames flounders, trim and cut in halves; put half a pint of water in a sauté-pan, with a little scraped horseradish, a little pepper, salt, sugar, and forty sprigs of fresh parsley; place over the fire, boil a minute, then add the flounders, stew ten minutes, take them out and place in a dish without a napkin, reduce the liquor they were stewed in a little, pour over and serve.
To fry flounders, trim them, and proceed precisely as directed for fried soles: three minutes is sufficient.
Skate, also called Maid, Ray, is not appreciated equal to what it ought to be; we generally have only the fin part, which is cut off and put into fresh water, where it curls up. It is a very invigorating fish, and I think deserves the attention of the medical profession. It is best cooked as follows:
246. Skate.—Procure two or three slices, tie them with string to keep the shape in boiling, put them into a kettle of boiling water, in which you have put a good handful of salt; boil gently about twenty minutes (have ready also a piece of the liver, which boil with them); when done, drain well, and put them upon a dish without a napkin; put three parts of a pint of melted butter in a stewpan, place it upon the fire, and when quite hot add a wineglassful of capers, sauce over, and serve.