Sole for an Invalid.
Grease a baking-sheet with butter.
Lay the sole on it.
Cover with greased kitchen paper, and put it into a moderate oven for fifteen or twenty minutes, according to the size of the sole.
If properly cooked, the sole will be as white and delicate as if it had been boiled.
It may be served with or without a plain white sauce.
Whiting, plaice, smelts, &c., may be cooked in the same way.