From:
The Thorough Good Cook
Fish: 36. Soles a la Francaise
Skin and clean a pair of
soles, and put them into an
earthen dish, with a quart of water, and half a
pint of
vinegar. Let them lie two hours, and then take them out and dry them with a
cloth. Next place them in a
stew-
pan with a pint of
white wine, a quarter of a pint of water, a very little
thyme, a little sweet
marjoram, winter
savoury, and an
onion stuck with four
cloves. Put in the soles, sprinkle in a very little bay-salt, cover them close, and let them
simmer very gently till they are done. Then take them out, and lay them in a warm dish before the fire. Strain the
liquor, put into it a piece of butter rolled in
flour, and let it boil till of a proper thickness. Lay the soles in a dish, and pour the
sauce over them.
In the same manner you may dress a small
turbot, or any
flat fish.