The same rule applies to broiling fish as to every thing else. If the fish is small, it requires a clear, hot fire. If the fish is large, the fire must be moderate; otherwise the ontside of the fish would be burned before the inside is cooked. Many rub the fish over with olive-oil; others split a large fish; still oth-ers broil it whole, and cut notches at equal distances across its sides. When you wish to turn the fish, separate carefully with a knife any part of it which sticks to the gridiron; then, holding a platter over the fish with one hand, turn the gridiron over with the other, leaving the fish on the platter: it will now be a more easy matter to turn it without breaking. As soon as the fish is done, sprinkle over pepper and sait, and spread butter all over it with a knife. Set it in the oven a moment, so that the butter may soak in the fish. This is the most com-mon way of seasoning it. It is almost as easy to first sprinkle pepper and salt, then a few drops of lemon-juice, over the fish; then a table-spoonful of parsley, chopped fine; then some melt-ed butter over all. Put it a moment in the oven to soak. They call this a maitre-d'hôtel sauce. Quite simple, is it not ? It is especially nice for a broiled shad.