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Baked Sole with Wine Sauce

Clean, trim off the gills and dark skin, and scrape the white side of a large sole; make a deep cut on each side of the backbone, and cut off the fins. Butter well the inside of a grating pan and put in the sole; season with a little pepper and salt, and pour in one pint of French white wine, and bake in the oven for twenty minutes. Put about one ounce of butter into a saucepan with two tablespoonfuls of flour and stir over the fire until well mixed, then add one and one-half breakfast cupfuls of water and a little pepper and salt; stir the sauce over the fire until boiling. When cooked strain the liquor off the sole into the sauce, boil the whole together, and then move the pan to the side of the fire; put in one ounce of butter and one tablespoonful of chopped parsley, and stir it until the butter has melted. Put the sole on a hot dish, pour the sauce over it, and serve.