Ingredients: Four soles, one onion, a little vinegar, a little parsley, a little thyme, half a pint of stock gravy, some seasoning, and a little roux. Chop one onion and a little parsley very fine, place them in a stewpan with half a pint of stock, some seasoning, a little finely-rubbed thyme, a gill of vinegar, and a little roux, and let boil five minutes. Cut each sole into three pieces, well wash and clean them in lukewarm salt and water, throw them into cold water, wipe each piece dry with a clean cloth, then place them in a stewpan, pour the sauce over them, and let simmer thirty minutes, occasionally turning them with a fishslice. Send to table on a hot dish garnished with croutons of fried bread.