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PLAICE (a la Duchesse)

Boil a good-sized plaice in three parts water and one of white wine or white vinegar, with two bay-leaves, the rind of a lemon, and salt to taste. Cook for fifteen or twenty minutes, according to size. Take out the fish and keep it hot. Strain the liquor, return it to the saucepan with an ounce of butter rolled in flour, the grated rind of a lemon, and three ounces of mixed capers; stir the sauce over a slow fire until it thickens, and pour it over the fish. If vinegar is used, only half the quantity of lemon rind will be required.