42. Sorrel Cream Soup.

Stew some chopped sorrel in butter; thicken with flour; add water, pepper, and salt; boil a few minutes. Mix some yolk of eggs in cream, stir it gently into the soup, then pour into the tureen over some fried sippets.

43.-Pumpkin Soup.

Put some slices of pumpkin (if pumpkins are in season, or a can of preserved pumpkins if they are not) in a saucepan with a little onion, carrot, and turnip, pepper, salt, and stock or water; stew till quite cooked; pass through a hair sieve, put it back on the fire, add a little milk and butter or cream, simmer for a few minutes, and serve with fried sippets.

44. Onion Soup.

Melt some butter or very good dripping; in this fry slightly some very finely chopped onions. When they are slightly browned, add a good pinch of flour; let it fry with the onion till both are brown. Now add some stock (or milk and water), pepper, and salt; let it simmer a little time, and serve with fried sippets.

Another way is to leave out the flour and sippets, and use either vermicelli or rice, and let it stew until thoroughly cooked.

A third

way is to use small onions. Peel them and

scald them for a few minutes, stew them in some butter, and add good stock, and serve as above with fried sippets.

45.-Mulligatawny Soup.

Chop the bone of a knuckle of veal small; put it in a stewpan with a quart of good stock, 2 large onions, 1 teacupful of rice, 1 tablespoonful of curry powder ; stew from 4 to 5 hours.

46.-Curried Soup.

Fry some chopped onion in butter, toss it up with some curry powder, add some stock or milk, pass it through a hair sieve, put it back on the fire with some previously boiled rice, boil up once, and serve.

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FISH.

47.-Sole" à la Crême."

Roll up the fillets of sole nicely; stew them gently in nice white stock; when done, take them out and drain them; then make a sauce with 1 ounce of flour, 1 ounce of butter, 1 gill of the stock the fish was stewed in, and 1 gill of cream. When cooked very smooth, serve over the soles.

48.-Broiled Sole.

Sprinkle both sides of a sole with pepper, salt, and a little lemon-juice; rub it over with hot butter, sprinkle it over with fine bread-crumbs, and broil on both sides, either before the fire or in the oven. Pound an anchovy with a little butter; add a small glass of dry white wine, some lemon-juice; simmer for a few minutes over the fire, and serve on the sole.

49.-Soles "à la Turban."

Cut a piece of bread the same shape as a cork, but very much larger; place it on a baking dish; round the bread place some slices of very thin fresh pork

fat, then a cushion of savoury stuffing made of fish, herbs, bread-crumb, previously stewed together; on this place some well-shaped fillets of sole in the form of a turban; on the fillets place some mushrooms or truffles; pour over some hot butter, then pour over some lemon-juice; over this place a few slices of thin fresh pork fat; cover with a buttered paper, put in the oven, and bake. Have ready a thick tomato sauce, and when the soles are cooked, take away carefully the slices of pork fat and the lump of bread, and into the space pour the tomato sauce. Serve in the same dish in which it is cooked.

50.-Soles "à la Parisienne."

Place some fillets of sole in a stewpan; sprinkle over them some chopped parsley and onion, and pepper and salt; pour over some hot butter. Cook the soles on a tolerably hot fire, taking care that they do not burn or stick to the saucepan. Dish them up with an Italian sauce over them.

51.-Soles "à la Colbert."

When fried either whole or in fillets, place lumps. of maître d'hôtel butter tastefully arranged on the fish.

52.-Baked Soles.

Butter a baking dish; on this place some very thin slices of onion, then upon this a whole sole or

filleted soles; upon this pour a little white wine or cider; sprinkle with pepper, salt, and chopped parsley. Bake them till cooked, and serve them in the same dish.

53. Sole Normande, or Sole 66 au Gratin."

Place on a flat dish several lumps of butter; sprinkle some very finely chopped parsley. Place on this a good-sized sole, then around some mushrooms and oysters; add some more parsley, salt and pepper to taste; then pour over a breakfast-cupful of slightly thickened gravy, in which you have previously mixed 1 wineglassful of sherry or white wine, 2 tablespoonfuls of mushroom ketchup, 1 or 2 pounded anchovies. Bake half an hour to 40 minutes. Have some of the same gravy at hand to baste with and prevent it drying at the top. To make a sole “au gratin” you proceed as above, but sprinkle raspings of bread under and above, and finish by placing some lumps of butter on the top. You also use unthickened gravy.

N.B.-Mussels are used in this dish, either as well as or in place of oysters.

Another way-Wipe the sole well; brush it over with egg; sprinkle it with finely chopped parsley, mixed with fine bread-crumbs and seasoned with pepper and salt. Now melt some butter (4 ounces is sufficient for a 2 pound sole); pour it over the sole very gently, so as not to remove the bread-crumbs and