Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 169

Cut it in slices, steep it in a little sweet butter, salt and pepper, and broil it, basting it with butter while doing. When done, serve over it any of the fish sauces, as described (see the Sauces), or you may serve it with court bouillon, which will do for all kinds of fish whatever.