Stewed Soles with Oyster Sauce

Scrape a pair of thick soles, leaving on the skins, and steep them for a couple
of hours in a little vinegar, with a dust of pepper and salt over them. Place the
soles in a fishkettle with the vinegar and one pint of boiling fish stock, and let them
simmer gently for twenty minutes. When cooked, place them on a hot dish, pour
over some oyster sauce, and serve.