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Sole, Buttered

Clean, scale, skin, and dry the fish. Rub a tin dish quickly with a clove of garlic freshly cut, lay the soles in it, and dredge flour upon them. Put little pieces of butter here and there upon them, allowing three ounces of butter for each moderate-sized sole, and bake them until done enough in a moderate oven. Lay them on a hot dish, pour the butter over, and sprinkle on them a tea-spoonful of finely-minced parsley. Serve very hot. Time to bake, about twenty minutes, according to size. Probable cost, soles, 1s. 6d. to 2s. 6d. per pair.