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Panfish, Meuniere

Neatly wipe six medium, even-sized, fresh panfish. Season with a teaspoon salt and half teaspoon pepper, lightly baste them with milk, then gently roll in flour. Heat two tablespoons melted butter in a frying pan. Arrange fish in the pan, one beside another, and nicely fry them five minutes on each side. Lift them with a skimmer, dress on a hot dish, sprinkle half teaspoon freshly chopped parsley over and also the juice of half a sound lemon. Add half ounce butter to the pan, shuffle the pan on the fire until the butter has attained a nice brown, pour it over the fish and serve.