BUTTERFISH WITH FINE HERBS
Prepare according to directions given for Sole with Fine Herbs.
BOILED BUTTERFISH
Cover well-cleaned and lightly-gashed butterfish with boiling water, season with one chopped onion, parsley and thyme, salt and pepper. Boil gently for about ten minutes if small. Take from the water, and serve with scalded milk seasoned with butter, pepper, salt, and minced parsley.