Take the largest Soles you can get, gut them, and skin them; lay them then
into a Stew-pan, and pour in about a Pint of good Beef Gravey, and as much
Claret; some bits of Lemon-Peel, an Anchovy or two, a stick of
Horse-Radish, a bunch of sweet Herbs, a large Onion, half a large Nutmeg,
some Cloves and Mace, whole Pepper, and Salt, with a little bit of Butter.
Then stew these till the Fish is enough, and pour off the Liquor, through a
Sieve, and thicken it with burnt Butter, having first put to it the Juice
of a Lemon. Then pour the Sauce over the Fish, and garnish with Lemon
sliced, and the Roots of red Beets pickled and sliced, with Horse-Radish
scraped, and fry'd Bread.