Take the flesh from the bones of your soles, and cut
each of them into eight pieces. Put a quart of boiled gravy
into a stew-pan, a quarter of a pint of any white wine,
some white pepper pounded, grated nutmeg, and a piece of
lemon-peel. Stew these together nearly an hour, and add
some cream, and a piece of butter mixed in flour. Keep.
the sauce stirring till it boils, put in the fish, and stew it
a quarter of an hour. Take out the lemon-peel, and squeeze
in some lemon juice. the fish may be stewed whole in
the same sauce ; or it may be cut as before directed, and
a little gravy made with the bones and head.
 

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