How to Cook Fish

by Myrtle Reed

FLOUNDER WITH WHITE WINE SAUCE

Put the prepared fish into a baking-dish with two tablespoonfuls of butter, two cupfuls of white wine, and salt and pepper to season. Cover and cook for twenty minutes, adding more water if necessary. Drain the fish, thicken the gravy with a tablespoonful of flour cooked in butter, bring to the boil, add the juice of a lemon and two tablespoonfuls of butter, pour over the fish, and serve.