Boiled Soles

Ingredients

• 1/4 lb salt to each gallon of water

Instructions

1. Cleanse and wash the fish carefully, cut off the fins, but do not skin it.
2. Lay it in a fish-kettle, with sufficient cold water to cover it, salted in the above proportion.
3. Let it gradually come to a boil, and keep it simmering for a few minutes, according to the size of the fish.
4. Dish it on a hot napkin after well draining it, and garnish with parsley and cut lemon.
5. Shrimp, or lobster sauce, and plain melted butter, are usually sent to table with this dish.