Leave in salt and water for one hour, wipe dry, rub melted butter on both sides of the steak and lay upon some rings of onion in your covered roaster. About the steak lay a parboiled carrot cut into dice, half a dozen small tomatoes, peeled but whole; a green pepper sliced, and half a cupful of green peas, each vegetable in its own place and separate from the rest. Add just enough hot water (salted) to keep the fish from scorching, put a tablespoonful of butter on top and bake covered, twelve minutes to the pound, basting three times.

Dish upon a hot platter, the vegetables laid in heaps about the fish ; add a little white wine to the liquor left in the pan with a teaspoonful of browned flour rolled in butter, boil up once and send in as a sauce.