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.