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Sole, Cold

Divide the cold fish into-fillets. Put a lump of clarified fat or butter into the saucepan. When melted, dredge in half a table-spoonful of flour, and let it fry till brown. Then put in an onion cut into quarters. When these quarters are brown, add a bunch of herbs and, gradually, a cupful of broth or water, half a wine-glassful of vinegar, and a little ketchup. Let the sauce stew very gently till the onion is soft; then season with pepper and salt. Let it simmer a quarter of an hour longer. Put in the fish with a pickled gherkin or two cut into small bits, or in preference a few capers. Let the whole simmer together for ten minutes, and if the sauce is not thick enough, add a little butter rolled in flour.