Boil a turbot as before, dish it up without a napkin, and have ready the
following sauce; chop two onions very fine and put them in a stewpan
with four glasses of sherry, a sole cut in four pieces, two cloves, one
blade of mace, a little grated nutmeg, some parsley, and one bay-leaf;
boil altogether five minutes, then add a quart of white sauce (No. 7),
boil twenty minutes stirring all the time, then put a tammie over a
clean stewpan, and colander over the tammie, pass the sauce, take the
meat off the sole and rub it through the tammie with two spoons into the
sauce, add half a pint of broth, boil it again until it is rather thick,
season with a teaspoonful of salt, one of sugar, the juice of a lemon,
and finish with half a pint of cream whipped, mix it quickly and pour
over the fish; garnish with white-bait and fried oysters (that have been
egged and bread-crumbed,) or, if there is no white-bait, smelts will do.