Ingredients
- 1 pint of milk
- 1 pint of water
- 2 middling-sized soles
- 4 persons
Directions
328. INGREDIENTS.--1 pint of milk, 1 pint of water, 1 oz. butter, 1 oz. salt, a little lemon-juice, 2 middling-sized soles.
_Mode_.--Cleanse the soles, but do not skin them, and lay them in a fish-kettle, with the milk, water, butter, salt, and lemon-juice. Bring them gradually to boil, and let them simmer very gently till done, which will be in about 7 minutes. Take them up, drain them well on a cloth, put them on a hot dish, and pour over them a good mushroom sauce. (_See_ Sauces.)
_Time_.--After the water boils, 7 minutes.
_Seasonable_ at any time.
_Sufficient_ for 4 persons.
329. Sprats should be cooked very fresh, which can be ascertained by their bright and sparkling eyes. Wipe them dry; fasten them in rows by a skewer run through the eyes; dredge with flour, and broil them on a gridiron over a nice clear fire. The gridiron should be rubbed with suet. Serve very hot.
_Time_,--3 or 4 minutes. _Average cost_, 1d. per lb.
_Seasonable_ from November to March.
TO CHOOSE SPRATS.--Choose these from their silvery appearance, as the brighter they are, so are they the fresher.