vinegar, and strew some salt over them; let them lay
in this till they are to be used. When you want to boil them, take a
clean stew-pan, put in a pint of white wine, and a little water, a
faggot of sweet herbs, an onion stuck with three or four cloves, a blade
of mace, a little whole pepper, and a little salt. When your soles are
enough, take them up, and lay them into a dish, strain off the liquor,
put it into the stew-pan, with a good piece of butter rolled in flour,
and half a pint of white shrimps clean picked; toss all up together,
till it is of a proper thickness; take care to skim it very clean, pour
it over the fish. Garnish the dish with scraped horseradish, and sliced
lemon; or you may send them to table plain, and for sauce, chop the meat
of a lobster, bruise the body very smooth with a spoon, mix it with your
liquor, and send it to table in a boat or bason. This is much the best
way to dress a small turbot.

SOLE PIE. Split some soles from the bone, and cut the fins close. Season
with a mixture of salt, pepper, a little nutmeg and pounded mace, and
put them in layers, with oysters. A pair of middling-sized soles will be
sufficient, and half a hundred oysters. Put in the dish the oyster
liquor, two or three spoonfuls of broth, and some butter. When the pie
comes from the oven, pour in a cupful of thick cream, and it will eat
excellently.--Another way. Clean and bone a pair of large soles; boil
about two pounds of eels tender; take off all the meat, put the bones
into the water they were boiled in, with the bones of the soles, a blade
of mace, whole pepper, and a little salt; let this boil till you have
about half a pint of strong broth. Take the flesh off the eels, and chop
it very fine, with a little lemon peel, an anchovy, parsley, and bread
crumbs: season with pepper, salt, nutmeg, and beaten mace; melt a
quarter of a pound of butter, and work all up to a paste. Sheet the dish
with a good puff-paste; lay the forcemeat on the paste, and then lay in
the soles; strain off the broth, scum it clean, pour over the fish a
sufficient quantity, and lay on the lid. When it comes from the oven, if
you have any of the broth left, you may warm it, and pour it into the
pie.

SOLID SYLLABUBS. Mix a quart of thick raw cream, one pound of refined
sugar, a pint and a half of fine raisin wine, in a deep pan; and add
the grated peel and the juice of three lemons. Beat or whisk it one way,
half an hour; then put it on a