The flesh of a fine fresh sole, when boiled with care, is remarkably sweet and delicate: if very large it may be dressed and served as turbot, to which it will be found little inferior in flavour. Empty it, take out the gills, cut off the fins, and cleanse and wash it with great nicety, but do not skin it; then either lay it into cold water in which the usual proportion of salt has been dissolved, and heat it rather slowly, and then simmer it from five to ten minutes, according to its size; or boil it in the manner directed in the first pages of this chapter. Drain it well on the fish-plate as it is lifted out, and dish it on a napkin, the white aide upwards, and serve it quickly with anchovy, shrimp, or lobster sauce. It may also be sent to table thickly covered with the Cream Fish Sauce, Caper Fish Sauce, or Lady’s Sauce.; though this is a mode of service less to be recommended, as the sauce cools more speedily when spread over the surface of the fish: it is, however, the continental fashion, and will therefore find more favour with some persons.
Very large sole, 5 to 10 minutes; moderate sized, 4 to 6 minutes.