How to Cook Fish

by Myrtle Reed

SOLES WITH FINE HERBS

Trim the fish and put into a buttered baking-pan, sprinkling with chopped mushrooms, parsley, and grated onion. Season with salt, pepper, and grated nutmeg, add enough white wine to keep from burning, cover with buttered paper, and bake. Take up the fish and add the drained liquid to a cupful of Allemande Sauce and reheat. Take from the fire, add a tablespoonful of butter, the juice of half a lemon, and a teaspoonful of minced parsley. Pour over the fish and serve.