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Halibut, Portugaise

Procure three three-quarter-pound slices fresh halibut and place in a sautoire with half ounce butter, half gill white wine, a gill water, branch parsley, tablespoon vinegar, half teaspoon salt and three saltspoons pepper. Cover fish with a buttered paper, boil five minutes, remove, lift up fish and dress on hot dish. Strain fish gravy into a small saucepan and let reduce until nearly dry, then add one and a half gills tomato sauce, a saltspoon cayenne pepper, mix well, let briskly boil for ten minutes, pour sauce over fish and serve.