Clean the fish. Cut into large slices; salt well and sprinkle with black pepper and let stew with sliced onion, some celery and parsley. Add a few slices of lemon; let cook fifteen minutes to the pound; then mix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add to the fish. Let cook five minutes more and serve hot or cold.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)