colour, when done, it should be placed on a cloth before the fire
for the oil to drain off; great care should be observed that the oil
should have ceased to bubble when the fish is put in, otherwise it
will be greasy; the oil will serve for two or three times if strained
off and poured into a jar. Fish prepared in this way is usually served
cold.

* * * * *

FRIED SOLES IN THE ENGLISH WAY.

Prepare the soles as directed in the last receipt, brush them over
with egg, dredge them with stale bread crumbs, and fry in boiling
butter; this method is preferable when required to be served hot.

* * * * *

ESCOBECHE.

Take some cold fried fish, place it in a deep pan, then boil half a
pint of vinegar with two table spoonsful of water, and one of oil,
a little grated ginger, allspice, cayenne pepper, two bay leaves, a
little salt, and a table spoonful of lemon juice, with sliced onions;
when boiling, pour it over the fish, cover the pan, and let it stand
twenty-four hours before serving.

* * * * *

FISH STEWED WHITE.