How to Cook Fish

by Myrtle Reed

FILLETS OF SOLE BAKED IN WHITE WINE

Butter a baking-dish and put into it six fillets of sole. Add half a cupful of hot water and a tablespoonful of lemon-juice. Cook together one tablespoonful each of butter and flour, seasoning with minced parsley, grated onion, salt, cayenne, and powdered mace. Add one cupful of white wine and cook until thick, stirring constantly. Drain the fish, pour the sauce over, and serve.