Soles with Cream Sauce

Ingredients

• 2 soles
• salt
• cayenne, and pounded mace to taste
• the juice of 1/2 lemon
• salt and water
• 1/2 pint cream

Instructions

1. Skin, wash, and fillet the soles, and divide each fillet in 2 pieces;
2. lay them in cold salt and water, which bring gradually to a boil.
3. When the water boils, take out the fish, lay it in a delicately clean stewpan, and cover with the cream.
4. Add the seasoning, simmer very gently for ten minutes, and, just before serving, put in the lemon-juice.
5. The fillets may be rolled, and secured by means of a skewer; but this is not so economical a way of dressing them, as double the quantity of cream is required.