From: The Thorough Good Cook

Fish: 38. To Stew Soles.

Take the flesh from the bones of your soles, and cut each of them into eight pieces. Put a quart of boiled gravy into a stew-pan, a quarter of a pint of any white wine, some white pepper pounded, grated nutmeg, and a piece of lemon-peel. Stew these together nearly an hour, and add some cream, and a piece of butter mixed in flour. Keep. the sauce stirring till it boils, put in the fish, and stew it a quarter of an hour. Take out the lemon-peel, and squeeze in some lemon juice. the fish may be stewed whole in the same sauce; or it may be cut as before directed, and a little gravy made with the bones and head.

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