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Soles To Stew

(Fish.) - (The Lady's Own Cookery Book)

Cut and skin the soles, and half fry them; have ready the quantity you

like of half white wine and half water, mixed with some gravy, one whole

onion, and a little whole pepper. Stew them all together, with a little

shred lemon, and a few mushrooms. When they are done enough, thicken the

sauce with good butter, and serve it up.

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