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SOLE (a la Meuniere)

Clean, skin, and empty a fine fresh sole, cut away the fins and gills, and with a sharp knife make four gashes right across it on both sides. Rub into these a little salt and chopped onion; dip the sole in flour, and broil it over a clear but gentle fire. Lay it on a hot dish, rub it well on both sides with a slice of fresh butter which has been mixed with the juice of a lemon and a little cayenne, put it in a brisk oven for a minute or two, and serve very hot. Time, ten to fifteen minutes, according to thickness. Probable cost, 1s. to 1s. 6d. Sufficient for three or four persons.