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Chicken Halibut, Caper Sauce

Procure three slices fresh chicken halibut of three-quarters of a pound each. Place in a frying pan with half ounce butter, half gill white wine, one gill water, two branches parsley, juice of a quarter lemon, a teaspoon salt and half teaspoon white pepper. Cover fish with lightly buttered paper, then cook on range five minutes and set in oven for twenty-five minutes and remove, lift up paper, take up fish with a skimmer, dress on a hot dish and remove spinal bone.

Prepare a caper sauce, add two tablespoons of the fish liquor to the caper sauce, mix well, pour over fish and serve.