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Sole, with Mushrooms

Clean, but do not skin, a pair of moderate-sized fresh soles. Lay them in a saucepan, cover with equal quantities of milk and water, and add an ounce of butter and a table-spoonful of strained lemon-juice. Bring them gently to the point of boiling, draw them back a little, and let them simmer gently until done enough. Take them up, drain them, put them on a hot dish, and pour over them three-quarters of a pint of white mushroom sauce (see MUSHROOMS, SAUCE OF, WHITE). Time to simmer the soles, six or seven minutes after the liquor boils. Probable cost, 2s. Sufficient for four or five persons.