Читать книгу The Myrtle Reed Cook Book - Reed Myrtle - Страница 127

Wash in several waters, remove the head and part of the tail. Scrape the thin black skin from the inside. Put the fish in a pan of cold water, skin side up, over night at least, and, if very salt, by four o’clock in the afternoon. In the morning wash in fresh cold water, wipe dry on a clean cloth, rub with melted butter, sprinkle with pepper, and broil carefully. It must be watched every moment, as it burns easily. When brown, serve on a hot platter, dot the fish with bits of butter, and garnish with parsley and lemon quarters.