Baked Soles

Ingredients

• 2 soles
• 1/4 lb butter
• egg, and bread crumbs, minced parsley
• 1 glass sherry
• lemon-juice
• cayenne and salt to taste

Instructions

1. Clean, skin, and well wash the fish, and dry them thoroughly in a cloth.
2. Brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley, lay them in a large flat baking-dish, white side uppermost; or if it will not hold the two soles, they may each be laid on a dish by itself; but they must not be put one on the top of the other.
3. Melt the butter, and pour it over the whole, and bake for 20 minutes.
4. Take a portion of the gravy that flows from the fish, add the wine, lemon-juice, and seasoning, give it one boil, skim, pour it _under_ the fish, and serve.