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Pompano, 1905

Neatly wipe three very fresh pompanos of one and a half pounds each. Lightly criss-cross on both sides with a small knife. Season with half teaspoon salt, half teaspoon paprika, and rub in a tablespoon anchovy butter. Place on a plate and keep in a cool place till required.

Place in a frying pan one tablespoon butter, half a sliced green pepper, two sliced, peeled and well-cleaned, medium, fresh mushrooms and four finely sliced sound shallots. Cook on a brisk fire for five minutes, occasionally stirring meanwhile. Lay the pompanos over, with all the anchovy butter, pour in half a gill white wine. Cover the fish with a lightly buttered paper, set to bake in oven for twenty-five minutes. Remove, take up the paper, slide carefully, fish and all, on a hot dish and serve.