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Yellow Perch, Tartare

Scale, cut off fins and neatly wipe six medium-sized yellow perch. Season with a teaspoon salt and half teaspoon pepper, rub with a little oil, then broil over a brisk charcoal fire for six minutes on each side. Remove, place on hot dish, decorate with a little parsley greens, six quarters lemon, and serve with a tartare sauce separately.