Skin and clean a pair of soles, and put them into an
earthen dish, with a quart of water, and half a pint of vinegar.
Let them lie two hours, and then take them out and dry
them with a cloth. Next place them in a stew-pan with a
pint of white wine, a quarter of a pint of water, a very little
thyme, a little sweet marjoram, winter savoury, and an onion
stuck with four cloves. Put in the soles, sprinkle in a very
little bay-salt, cover them close, and let them simmer very
gently till they are done. Then take them out, and lay
them in a warm dish before the fire. Strain the liquor,
put into it a piece of butter rolled in flour, and let it boil
till of a proper thickness. Lay the soles in a dish, and pour
the sauce over them.
  In the same manner you may dress a small turbot, or
any flat fish.

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