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Halibut, Caper Sauce

Procure two pieces of fresh halibut of one and a half pounds each, place in a frying pan, season with a teaspoon salt, a half teaspoon white pepper and a half gill white wine, a gill water and a half ounce butter. Cover the fish with a lightly buttered paper, boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, lift up the paper, carefully place the fish on a dish; remove the spinal bones and keep warm. Heat in a small saucepan half ounce butter, mix in a heavy tablespoon flour, then pour in the fish liquor with half a gill of cream. Mix well, boil for five minutes. Dilute an egg yolk with a tablespoon cream, add to the sauce, then continually mix for half minute. Strain the sauce through a cheesecloth into another small pan, add three tablespoons capers, mix well, then pour over the fish and serve.