To Dress the Sea Bream

Ingredients

• 1 whole fish sea bream
• salt
• pepper or cayenne
• a few bits butter
• plain melted butter
• anchovy sauce
• flour
• common veal-stuffing
• buttered paper

Instructions

1. Open and cleanse the fish perfectly, but do not remove the scales.
2. Fold the fish in a dry cloth to absorb the moisture.
3. For broiling: lay it over a gentle fire and broil it slowly so the heat gradually penetrates the thick flesh.
4. If cracks appear on the surface, dredge a little flour upon them.
5. Broil for quite half an hour, turning when partially done.
6. Send plain melted butter and anchovy sauce to table with it.
7. In carving, remove the skin and scales, and serve only the white and succulent flesh beneath.
8. Alternatively, season the inside slightly with salt and pepper or cayenne.
9. Dust a little more salt on the outside and spread a few bits of butter upon it.
10. Send it to a gentle oven for twenty-five or thirty minutes.