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Sole, Baked, with Wine Sauce

Cleanse, scale, skin, trim, and dry a thick sole, and with a sharp knife make an incision down each side of the backbone. Season with pepper and salt, put it into a baking-dish thickly buttered, and pour upon it half a pint of French white wine, or, where economy is a consideration, a pint of cider or perry. Bake the fish in a moderate oven. When done enough, stir the liquor into half a pint of good melted butter, let it boil up, and add a dessert-spoonful of chopped parsley. Take the sauce off the fire, and stir into it until dissolved an ounce of fresh butter. Lift the fish carefully with a fish slicer upon a hot dish, pour the sauce over, and serve very hot. Time to bake, about fifteen minutes, according to size. Probable cost, a large sole, 1s. to 1s. 6d. Sufficient for three persons.