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Stewed Soles with Oyster Sauce

Scrape a pair of thick soles, leaving on the skins, and steep them for a couple of hours in a little vinegar, with a dust of pepper and salt over them. Place the soles in a fishkettle with the vinegar and one pint of boiling fish stock, and let them simmer gently for twenty minutes. When cooked, place them on a hot dish, pour over some oyster sauce, and serve.