Fillet two soles and cut them in halves lengthwise, then lay them in a
basin with an onion cut in slices, a little parsley, thyme, bay-leaf,
two wine-glasses of vinegar, and a little pepper and salt; let it remain
thus two hours, then dry them in a cloth; flour, egg, and bread-crumb
them, and fry in oil; dish them round without a napkin; then put four
tablespoonfuls of tomata sauce (No. 37) in a stewpan, with one of Harvey
sauce, and two of good stock; boil three minutes; finish with a little
sugar, and pour it in the dish, but not over the fish. This sauce
requires to be rather thin.