Soles Stewed With Tomatoes

Directions

1. Heat the oil or butter in a stew-pan, add chopped onion, salt, pepper, and nutmeg.
2. When the onion is tender, put in the soles, slice the tomatoes on to them, cook for 20 minutes, or 1/2 hour if the soles are large.
3. Take out the soles carefully, put them on a hot dish, rub the liquor through a sieve, add the lemon-juice, and a very little cayenne and nutmeg, return to the saucepan to get hot, and pour over the soles.
4. Gurnets and shad may also be cooked in this way, and can be eaten hot or cold.