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Grayling, Fried

Scale and clean the fish, opening it as little as possible. Cut off the fins and gills, but leave the heads, and wipe them as dry as possible. Season with pepper and salt, dredge a little flour over them, and fry them in plenty of hot dripping, or lard, until lightly browned. Drain them from the fat, and send them to table with crisped parsley in the dish, and melted butter in a tureen. Time, according to the size, from six to ten minutes. Sufficient, one moderate-sized fish for two persons.