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Baked Weakfish, Venitienne

Place in a mortar three sound, peeled shallots, a half bean sound garlic, four branches well-washed parsley, two branches chervil and ten branches chives; thoroughly pound three minutes, then add one ounce good butter and juice of half a sound lemon, pound again till well amalgamated, then press through a sieve into a bowl. Scale, trim fins and cut off head of a very fresh three-pound weakfish, split in two remove spinal bone, season all around with half teaspoon salt, three saltspoons pepper, and lay on a lightly buttered tin cut side up. Evenly spread green butter over surface of the halves, then set in oven to bake for thirty-five minutes, being careful to baste frequently with the butter, remove, dress on a dish, pour butter over and serve.