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Classic
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page 61
7. BROILED FISH.
BALUCK SCARA.
Ingredients:
Fish ................................................. 2 pounds.
Butter ...................................... 1/2 tablespoonful.
Lemon ....................................................... 1.
Parsley ............................................. 1/2 bunch.
Salt, to taste.
Method:
Cleanse the fish properly--small ones, whole and large ones, in slices
convenient to serve, or split in two parts, from head to tail--then rub each
piece with salt, inside and out, and leave aside for two hours before broiling.
When ready to broil, wash and dry each slice, coat with butter, and broil both
sides on a gridiron over or in front of a moderate fire. Serve on lettuce
leaves, and garnish with parsley, sliced lemons and red radishes.
Either one of the following sauces, suitable for broiled fish, may be served
with the above, if desired:
Sauce A: Pour olive oil over the broiled fish, and squeeze lemon separately on
it or beat the two together.
Sauce B: Mix well two tablespoonfuls of olive oil with the juice of two lemons
and yolks of
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