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Wall-Eyed Pike Sautes

Wash and thoroughly wipe three small fresh wall-eyed pike, season all over with a teaspoon salt and half teaspoon pepper, lightly baste with a little milk, then slightly roll in flour. Heat a tablespoon melted butter in a frying pan, add fish one beside another and gently cook for six minutes on each side. Dress on a dish, squeeze the juice of half a sound lemon and sprinkle a little chopped parsley over and serve.