Broiled Fish Prepared Thus

Wipe the fish dry, flour them well, and have the gridiron clean ; then rub the bars with a veal caul, and put the fish at a proper distance. Broil them gently over a clear fire till of a fine colour, and serve them up directly. Fish in general to be floured, except herrings, which are only to be scored with a knife.

Weavers

Gut, and wash clean; dry in a clean cloth, and flour; then broil them. Serve with plain butter and anchovy sauce. - See Sauces.

Cod

Cut the cod into slices about two inches thick, and dry and flour them well. Make a good clear fire, rub the gridiron with a piece of chalk, and set it high from the fire. Turn them often, till they be quite enough, and of a fine brown. They require a great deal of care to prevent them from breaking. Lobster or shrimp sauce. - See Sauces.

Crimped Cod

Put a gallon of pump water into a pot, and set it on the fire, with a handful of salt. Boil it up several times, and keep it clean scummed. When well cleared from the scum, take a middling cod, as fresh as possible, and throw it into a tub of fresh pump water. Let it lie a few minutes, and then cut it into slices two inches thick. Throw these into the boiling brine, and let it boil briskly a few minutes. Then take out the slices, take great care not to break them, and lay them on a sieve to drain. When they are well dried, flour them, and lay them at a distance upon a very good fire to broil. Lobster or shrimp sauces. - See Sauces.

Trout

Clean and wash, and dry them well in a cloth; tie them round with packthread from top to bottom, to keep them entire and in shape. Then melt some butter, with a good deal of basket salt. Pour it all over the trout till it is perfectly covered; then put it on a clear fire, at a great distance, that it may do gradually. When done, lay it in a warm dish, and serve with anchovy sauce.

Cod Sounds

Lay them a few minutes in hot water, then take them out, and rub them well with salt, and take off the skin and black dirt. Put them into water, and boil till tender. Take them out, flour them well, pepper and salt them, and then put them on the gridiron. Whilst broiling, season a little good brown gravy with pepper, salt, a tea spoonful of soy, and a little mustard : give it a boil with a bit of flour and butter, and pour it over the sounds.

Lobsters

When the lobsters are broiled, split their tails and chines, crack their claws, and pepper and salt them. Take out their bodies, and what is called the lady. Then put them again into the shells, and then upon the gridiron over a clear fire, as also the tails and the claws. Baste them with butter, and send them to table, with melted butter and anchovy sauce.

Mackerel. Having cleaned your mackerel, wipe dry, split them down the back, and season them with pepper and salt. Flour them, and broil them of a fine light brown. - See Sauces.

If you choose to broil your mackerel whole, wash them clean, cut off their heads, and pull out their roes at the neck end. Boil their roes in a little water; then bruise them with a spoon, heat up the yolk of an egg, a little nutmeg, a little lemon peel cut fine, some thyme, some parsley, boiled and chopped fine, a little salt and pepper, and a few crumbs of bread. Mix these well together, and fill the fish with them. Flour them well, and broil them nicely. Butter, ketchup, and walnut pickle, will make a proper sauce.