FISH.
1421 | How to prepare Fillets of Sole.
—Procure two fine, fresh, medium-sized soles. Cut them straight on the back bone—commencing from the head right down to the tail. Carefully remove both fillets on the back with a sharp knife, turn them over, and do the same; make a light incision with a knife at the tail part—sufficiently large to get hold of with the thumb and forefinger—having in the right hand a keen knife placed flat under the fillet; carefully pull the skin with the left hand, holding the knife firmly and flatly, then proceed the same with the rest, and the fillets will be ready for use.