FRY your soles in either oil or butter, boil some vinegar with a little water, two or three blades of mace, a very few cloves, some black pepper, and a little salt, let it stand till cold, and when cold beat up some oil with it, lay your fish in a deep pot, and slice a good deal of shallots or onions between each fish, throw your liquor over it, and pour some oil on the top: it will keep three or four months, made rich, and fryed in oil; it must be stopped well, and kept in a dry place. Take out a little at a time when you use it.