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Bream, to Dress

This handsome, but not very excellent fish, will eat best if broiled over a slow clear fire for half an hour. The inside must be thoroughly cleansed, but the scales should not be removed; and it should be wiped perfectly dry before it is put on the fire. Turn it so that both sides may be browned, and dredge a little flour if any cracks appear. Serve with melted butter and anchovy sauce. In carving, remove the scales and skin, and serve only what is underneath. Bream may be stuffed with a veal force-meat, and baked--it will take longer than the broiling process--or wrapped in a buttered paper, and placed in a moderate oven for about half an hour. It should be well basted in its own dripping and a little butter.