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Grayling, Baked

Wash, scale, and empty the fish. Dry them; season them with salt and cayenne, and lay them in a shallow baking-dish, with three or four lumps of butter placed on them. Baste them now and then, and put a cover over the pan while they are cooking. Send them to table with sauce made of the gravy which runs from them, mixed with good melted butter. Time, about half an hour. Probable cost, uncertain, as graylings are seldom offered for sale. Sufficient, one moderate-sized fish for two persons.