Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 165

After scaling the fish, cut off the head, split it, take out the back-bone, and strew it over with bay salt and pepper. Cover and bake it; lay it on a coarse cloth to drain, and when cold put it in a pot that will just hold it, and cover with clarified butter.

If not well drained from the gravy it will not keep.