SOLE

an English fish, highly prized for the delicacy of its flesh, which obtains its name from its resemblance in shape to the sole of a human foot. There are two principal varieties—the upper skin of one dark and rough, and of the other a pale dull red. The former is considered the better. Both types are nearly white on the under-. bodies. The principal season is from November to February, but they are on sale to a limited extent all the year. The only genuine sole is the imported, but other domestic fish, notably flounder, are retailed and eaten in its name. The Lemon Kole is a kind of flounder especially suitable for the purpose—its flesh is not as “woolly” as that of the common variety. The skin of the English sole can easily be torn from the flesh—a test that the American fish cannot pa . [s. 582]