How to Cook Fish

by Myrtle Reed

BAKED FILLETS OF FLOUNDER IN WINE

Fillet the fish. Mix together four tablespoonfuls of Sherry, half a cupful of butter, one tablespoonful each of onion-juice, lemon-juice, and salt, and add pepper to season. Bring to the boil, dip the fillets into it, arrange in a baking-dish, cover with the remaining sauce and bake in a hot oven for ten minutes. Fry in butter a slice each of onion and carrot, a bay-leaf, and a sprig of parsley. Add a tablespoonful of flour and cook thoroughly. Add one cupful of chicken stock and half a cupful of cream. Cook until thick, stirring constantly, and seasoning with salt, pepper, and grated nutmeg. Add the gravy from the baking-pan, strain, reheat, pour over the fish, and serve.