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.