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Halibut, Hollandaise

Place three slices fresh halibut of three-quarters of a pound each in a frying pan, add half ounce butter, half teaspoon salt, three saltspoons pepper, a half gill white wine, half gill water, two branches parsley and juice of quarter of a sound lemon. Cover fish with lightly buttered paper, boil on range for five minutes, then bake in oven for twenty-five minutes. Remove, take up fish with skimmer, dress on a hot dish, pour one tablespoon fish liquor in a Hollandaise sauce, mix a little, pour sauce over fish and serve.