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Whiting, with White-Wine Sauce

Cleanse, scrape, and dry two full-sized whiting, and with a sharp knife score them on both sides to the depth of a quarter of an inch. Season with pepper and salt, and pour over them as much white wine as will cover them. Place them in the oven, and bake gently till done enough. Knead together in a saucepan over the fire an ounce of butter and an ounce of flour. When the paste is quite smooth, moisten it with the third of a pint of water, let it boil, and add the liquor from the baking-dish and a table-spoonful of chopped parsley. Take it from the fire, stir into it until dissolved half an ounce of fresh butter, pour it over the fish, and serve. Time to bake the whiting, a quarter of an hour. Probable coast, 4d. to 8d. each. Sufficient for two or three persons.