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Weakfish, Vert-Pre

Procure a fine, fresh weakfish of two and a half pounds, clean well, remove the head and split in two lengthwise. Remove the spine bone as well as the fins. Place it in a sautoire, add one-half gill white wine, one gill water, a teaspoon salt, two saltspoons white pepper and half ounce butter. Cover the fish with buttered paper, let boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, take up the paper, dress on a hot dish. Add two tablespoons fish liquor to the vert-pre sauce; gently mix, then pour it over the fish and serve.