Soles To Boil A-la-francaise
Put a quart of water and half a pint of vinegar into an earthen dish;
skin and clean a pair of soles; put them into vinegar and water, let
them remain there for two hours. Dry them with a cloth, and put them
into a stewpan, with a pint of wine, a quarter of a pint of water, a
little sweet marjoram, a very little thyme, an onion stuck with four
cloves, and winter savory. Sprinkle a very little bay salt, covering
them close. Let them simmer gently till they are done; then take them
out, and lay them in a warm dish before the fire. Put into the liquor,
after it is strained, a piece of butter rolled in flour; let it boil
till of a proper thickness; lay your soles in the dish, and pour the
sauce over them.
A small turbot or any flat fish may be done the same way.