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Pike Saute, Meuniere

Clean and well wipe six small, fresh pike. Season them equally with a teaspoon salt and half teaspoon pepper, then gently roll in flour. Heat in a frying pan three tablespoons leaf lard or oil, arrange the fish, one beside another, and fry for five minutes on each side. Dress them on a hot dish. Clean the pan of all fat, add one ounce butter, shuffle the pan till the butter is a good brown; squeeze in the juice of half a lemon and pour over the pike; arrange six quarters of lemon around the dish; decorate with a little parsley greens and serve.