Fish that when dressed presents a thin flat surface, particularly those varieties in which the oil is distributed throughout the flesh, as shad, bluefish and mackerel, are usually broiled. Without doubt the best results in broiling are obtained with the charcoal fire; but electricity, or gas, which may be extinguished as soon as the cooking is done, is often most convenient. The lower oven of a gas-range furnishes a most excellent place for broiling a live lobster or "planking" a fish. Before broiling a fish, brush well with butter or oil, and be very careful that the fire be not too hot. After the first few seconds, the fish should be drawn away from the fire and cooked even more slowly. Many varieties of fish, if they be subjected to a fierce heat, become hard and indigestible. Mackerel and bluefish of fair size require fifteen or twenty minutes' slow cooking. Baste with butter once or twice. The latter part of the cooking, particularly when the fish is thick, will be most successfully carried on in the oven. The broiler needs be placed in the oven over a dripping pan. Have the broiler hot and well oiled before the fish is put in it, and turn every ten seconds in cooking the flesh side, oftener in cooking the skin side, to avoid burning. Brush halibut or other dry fish generously with oil or butter, roll in soft bread crumbs and broil. With a silver fork carefully separate the fish from the broiler (double-wire broiler) on both sides, then slide on to the dish. Spread with maître d'hôtel butter. A planked fish is broiled or roasted without turning; after the first ten seconds, it should be withdrawn some distance from the fire. The plank should be heated and oiled before the fish is fastened to it.