How to Cook Fish

by Myrtle Reed

BAKED SOLE WITH WINE SAUCE

Clean a large sole, trimming off the gills and dark skin and scraping the white side. Make a deep cut on each side of the back-bone and take off the fins. Put into a buttered baking-pan with salt and pepper to season and two cupfuls of white wine. Bake for twenty minutes. Cook together one tablespoonful of butter and two of flour, add a cupful of cold water and cook until thick, stirring constantly. Strain the liquor from the fish into the sauce, bring to the boil, add one tablespoonful each of butter and minced parsley, pour over the fish and serve.