From: The Thorough Good Cook

Fish: 35. Sole a la Meuniere

Cut the fins off a sole and crimp it on each side by making incisions across it; then rub half a tablespoonful of salt and chopped onions well into it; dip it in flour and broil it over a slow fire. Have ready four pats of butter mixed with the juice of a lemon and a little cayenne pepper; rub this over the sole, which is previously dished up without a napkin, turn the sole over once or twice, put it in the oven a minute, and serve very hot.