Broiled Sole

Clean and skin a sole, sprinkle both sides with pepper and salt, and squeeze a
small quantity of lemon juice over it ; dip the sole in warmed butter, cover it well
with finely grated breadcrumbs, place it on a gridiron, and broil it over a clear fire,
turning it when brown on one side and browning the other. Bone an anchovy, put
the flesh into a mortar with a small lump of butter, and pound it, then place it in a
small saucepan with one wineglassful of white wine, and the strained juice of half a
lemon, and stir it over the fire for a few minutes. When cooked, place the sole on a
liot dish, pour the sauce over it and serve.