Required: One sole.
Half an ounce of butter. A rounded teaspoonful of flour. Half a teaspoonful of lemon-juice. Half a teaspoonful of chopped parsley. Half a glass of sherry. Salt, pepper. (Sufficient for about three persons.)
Wash, dry, and fillet the fish. Well butter a paper bag or some sheets of greaseproof paper, folding the latter so as to form a bag. Warm the half ounce of butter, dip the fillets into it, then dust each with flour lightly. Fold the fillets in three, with the skin side turned inwards. Sprinkle each fillet with a few drops of lemon-juice, a little parsley, salt and pepper. Slip the fillets into the prepared bag, pour in the sherry, close and fasten the end of the bag as directed above, and lay the bag in a very hot oven for about ten to fifteen minutes. When cooked, slip the fish on to a hot dish, and pour the juice round.
Cost, about Is. 4d.