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Fresh Haddock, Scotch Style

Procure a three-and-a-half-pound fresh haddock, cut off fins, head and tail, split open through front without separating, season inside with a teaspoon salt, half teaspoon pepper, spread over a half ounce melted butter and fold up. Place on a lightly buttered tin, pour a very little melted butter over, then set in oven for fifty minutes; remove, dress on a hot dish, spread a little maitre d'hotel butter over, decorate with six quarters lemon, a little parsley greens, and serve.