The Book of Household Management by Mrs. Beeton

minced parsley, 1 glass of sherry, lemon-juice; cayenne and salt to taste. _Mode_.--Clean, skin, and well wash the fish, and dry them thoroughly in a cloth. Brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley, lay them in a large flat baking-dish, white side uppermost; or if it will not hold the two soles, they may each be laid on a dish by itself; but they must not be put one on the top of the other. Melt the butter, and pour it over the whole, and bake for 20 minutes. Take a portion of the gravy that flows from the fish, add the wine, lemon-juice, and seasoning, give it one boil, skim, pour it _under_ the fish, and serve. _Time_.--20 minutes. _Average cost_, 1s. to 2s. per pair. _Seasonable_ at any time. _Sufficient_ for 4 or 5 persons. TO CHOOSE SOLES.--This fish should be both thick and firm. If the skin is difficult to be taken off, and the flesh looks grey, it is good. [Illustration: THE SOLE.] THE SOLE.--This ranks next to the turbot in point of excellence among our flat fish. It is abundant on the British coasts, but those of the western shores are much superior in size to those taken on the northern. The finest are caught in Torbay, and frequently weigh 8 or 10 lbs. per pair. Its flesh being firm, white, and delicate, is greatly esteemed. BOILED SOLES.