With
a sharp knife, raise the flesh on both sides, from head
to tail.
Then
take out the bone, and cut the flesh into pieces - cut it
first longways, and then across, in such divisions that
each fish would make six pieces.
Dry
the fish, sprinkle them with salt, dredge them with flour,
and fry them in a pan of hot beef dripping, so that they
may be crisp.
When
this is done, take them from the pan, drain the fat from
them, and set them before the fire to keep warm.
Clean
the pan, and put into it some minced oysters, with their
liquor clean strained, some white wine, a little grated
nutmeg, and three anchovies.
Stew
these together a few minutes, and put it to the fish, with
about a quarter of a pound of fresh butter.
Shake
them well together, and when quite hot, dish them with the
sauce, and serve them to table.
Garnish
with yolks of egg boiled hard and minced, and sliced lemon.
Fricassée
salmon, or any other firm fish, in the same way.
