Cut into narrow strips, parboil for ten minutes, drain, cover with cold water, let stand for fifteen minutes, wipe dry, and broil. Season with red pepper and lemon-juice and serve with buttered toast.
Cut into narrow strips, parboil for ten minutes, drain, cover with cold water, let stand for fifteen minutes, wipe dry, and broil. Season with red pepper and lemon-juice and serve with buttered toast.