Soles Stewed in Cream

Ingredients

• 3 soles
• water
• 0.5 pint cream
• mace
• cayenne
• salt
• 0.5 lemon
• 1 teaspoonful arrow-root
• lemon-rind

Instructions

1. Prepare the soles with great care and cleanliness.
2. Bring a pot of lightly salted water to a boil, add the soles, and simmer for two minutes only.
3. Lift the soles out carefully and let them drain well.
4. Lay the drained soles into a wide stewpan and add enough sweet rich cream to nearly cover them.
5. Season the cream generously with pounded mace, cayenne, and salt.
6. If desired, boil lemon-rind in the cream.
7. Stew the fish gently for six to ten minutes, or until the flesh parts readily from the bones.
8. If the sauce requires thickening, stir arrow-root smoothly mixed with a little milk into the sauce before adding the lemon juice.
9. Stir the juice of half a lemon into the sauce.
10. Pour the sauce over the soles, dish, and send immediately to the table.