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Sole for a Convalescent

Take one fillet of a large fresh sole, sprinkle a little pepper and salt upon it, and put it into a saucepan with four table-spoonfuls of cold water. Bring the liquor gently to the boil, skim it, and simmer very gently till the fish is done enough. Take up the sole with an egg-slice, and place it on a hot dish. Stir the well-beaten yolk of a new-laid egg into the water, and whisk the sauce over the fire till it begins to thicken. Pour it over the fish, and serve immediately. Time to simmer the sole, eight to ten minutes. Probable cost, one large sole,1s. 6d. Sufficient for one person.