Remove the bones from three-quarters of a pound of fresh codfish. Cut
into slices lengthwise. Butter a baking-dish, put in the fish, put
more butter on top of it, salt and pepper, and one-half glass of dry
white wine. Cook for twenty minutes in a hot oven, then place the fish
on a platter, take the juice left over in the baking-dish, put it into
a saucepan, add a little flour, some more butter, and the juice of
half a lemon. Before taking off the fire, add some chopped-up parsley,
and then pour the sauce over the fish, and serve.