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ABOUT THE SOLE. 



And we read of one purchased by the Emperor Domi- 

 tian, the size of which almost defied the skill of the im- 

 perial cooks ; they did not know how to dish it up ! 



The reputation enjoyed by the SOLE (Solea) is well 

 deserved, for its flesh is succulent, savoury, and easily 



digested. Moreover, it is available for the bill of fare 

 throughout the year, except for five or six weeks in 

 February and March, its spawning-time. 



It is of an oblong form, with a rounded muzzle, 



