It is better for the cook to fillet the soles, for there is often much
waste when it is done by the fishmonger. Having skinned the fish, with a
sharp knife make an incision down the spine-bone from the head to the
tail, and then along the fins; press the knife between the flesh and
the bone, bearing rather hard against the latter, and the fillets will
then be readily removed. These can now be dressed in a variety of ways;
perhaps the most delicate for breakfast is the following: