Lay them in salt and water for an hour; wipe dry and rub all over with oil and lemon-juice, leaving them, when anointed, in a cold place for half an hour. Then put into a covered baking-pan ; pour over them a cupful of fish stock if you have it, or court bouillon, or boiling water into which has been squeezed a teaspoonful of onion-juice and then, melted, a tablespoonful of butter. Cover and cook twelve minutes to the pound. At the last, sprinkle thickly with fine, dry browned crumbs, and let these form into a crust.

Serve with sauce tartare.