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; then have ready
four pats of butter mixed with the juice of a lemon and a little cayenne
pepper; rub it 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.