1/4 cup Worcestershire sauce
1/2 cup dry white wine
1 small yellow onion, chopped
2 sprigs fresh dill weed, dried and crushed
1 1/2 teaspoons garlic powder
1 sprig celery, chopped
1/4 cup all-purpose flour
1/3 cup diced onion
1/4 cup milk
1/2 teaspoon salt
1 cup milk
In a medium bowl, mix Worcestershire sauce, 1/2 cup white wine, 1 small yellow onion, 2 sprigs dill weed, garlic powder, celery, flour, and onion. Press mixture into one end of each loaf of bread and turn onto extra short side of loaf.
Bring a large stock pot of lightly salted water to a boil. Add vegetables, stirring vigorously to coat. Reduce heat to medium; cook and stir for 2 minutes. Allow vegetables to cool completely.
In a small bowl sprinkle 1 cup milk with salt and mix with vegetables. Add 4 inches of lettuce; top sole if desired. Cook and stir until meat rises, but not up to time of writing. Allow meat to stand approximately 1 half an hour, stirring occasionally.
Add 1/2 cup water, milk, salt and other cooking liquid. Let simmer overnight for several minutes. Refrigerate overnight and serve at room temperature.