Wash and clean the fish, then lay in salad oil and lemon juice for an hour; place upon the grating of your covered roaster, and pour the following sauce over it: Make a rich sauce of either fresh or canned tomatoes, season with sugar, pepper, salt, and onion juice, and a sweet green pepper, seeded and minced.
Cook for fifteen minutes, strain, rub through a colander, and then let it cool before pouring over the fish.
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