Clean and wash fish thoroughly, score with an "S" on back, wrap twine
around the body of the fish to secure it, but never tie in a cloth. To the
boiling water add onion tops, thyme, bay leaf, cloves, allspice, lemon peel
and red pepper. Let boil thoroughly for about 10 minutes, then slip fish in
carefully so as to avoid breaking (verbatim in old recipe). Let cook
another 10 minutes and remove from water. Drain, lay on a platter, sprinkle
thickly with minced parsley and serve with drawn butter sauce. Source:
FISHES and FISHING IN LOUISIANA p54 Recipe date: 11/30/87
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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