Fillet a sole, butter a sauté-pan, lay in the fillets, season with
pepper, salt, and the juice of a lemon, place them over a slow fire and
when done lay them flat on a dish, place another dish on them, upon
which put a four pounds weight, when cold cut them in pieces with a
cutter the size of a shilling, prepare oyster sauce as above, dip each
piece in the sauce and proceed exactly as before.