Cut the fish open at the back on each side of the bone, season it with
pepper and salt, dip it in flour, and lay it on a gridiron over a
moderate fire, turning it very carefully; it will take about twenty
minutes to cook, dress it on a dish without a napkin; then have ready a
quarter of a pound of maître d’hôtel butter (No. 69), put half of it in
the back of the fish, and put the fish in the oven, put the remainder of
the butter in the stewpan with six tablespoonfuls of rather thin melted
butter; when quite hot pour it round the fish and serve.