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SOLE, STEWED (another way)

Clean, skin, and scale a pair of soles, and then stew them as before with as much boiling water as will cover them, an onion stuck with two cloves, fifteen peppercorns, and fifteen berries of allspice. Let them simmer for a quarter of an hour. Put into a separate sauce-pan half a pint of milk or cream, the thin rind of a small lemon, a little salt and cayenne, and a thickening of flour and butter. Strain into this sauce half the liquor in which the fish was boiled, lift the soles into it, and let them simmer in it ten minutes. Lift the soles into a hot dish, pour the sauce over them, garnish with toasted sippets, and serve. Time, half an hour. Probable cost, if milk be used, 2s. to 2s. 6d. A pair of moderate-sized soles are enough for four or five persons.