Thin and fillet a pair of soles, each weighing about a pound. Roll the
fillets, secure them with thread, which remove before serving; put them
in a stewpan with two ounces of sweet butter, cover closely, and allow
them to cook at a slow heat for twenty minutes or until tender, taking
care to keep them from getting brown. Prepare a sauce by boiling a
quarter of a pound of veal cutlet and the bones of the fish in
half-a-pint of water. When reduced to a gill, strain and take off all
fat from the sauce, thicken either with fine flour or "Rizine," put it
into the stewpan with the fish, and allow it to stand for a quarter of
an hour without boiling. Mince or cut in small pieces either the meat of
a small fresh lobster, or half a flat tin of the best brand of preserved
lobster. Make this hot by putting it in a jam pot standing in a saucepan
of boiling water. Take up the fish, carefully pour the sauce round, and
place on the top of each fillet some of the lobster.