Gut 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.
 
 

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