Broiled Fish

Broiled Cod. Split, wash, and wipe dry a small Cod. Rub the gridiron with a piece of fat, and lay the fish upon it, being careful to have the inside downward. If the fish is very thick cook thirty minutes; but for an ordinary one, twenty minutes will be sufficient. Have the dish in which you intend serving it warm; place it upon the fish and turn the dish and gridiron over together. If the fish sticks to the gridiron loosen it gently with a knife. Have some butter or butter substitute warm, but not melted, with which to season it. Shake on a little pepper and salt and send to the table.

Broiled Halibut

Season the slices with salt and pepper. Rub with fat on both sides. Roll in flour and broil for ten minutes over a clear fire. Serve on a hot dish, garnishing with parsley. The slices of Halibut should be about an inch thick.

Broiled Tile Fish

Follow directions given for Broiled Halibut.

Broiled Mackerel

Split down the back and clean. Be careful to scrape all the thin black skin from the inside. Wipe dry and lay on the gridiron; broil on one side a nice brown, then turn and brown the other side; it will not take so long to brown the side on which the skin is. (All fish should have the side on which the skin is turned to the fire last, as the skin burns easily and coals are not so hot after you have used them ten minutes.) Season with butter or butter substitute, pepper and salt.

Broiled Scrod

Scrod is young cod, and one may weigh from two and a half to five pounds; the best weigh four or five pounds. When thoroughly broiled it should be rich, flaky, and delicious. Rub the gridiron with fat and broil the inside of the fish first. Twenty minutes is usually sufficient to broil a fish of ordinary size. Season with warmed butter or butter substitute, pepper and salt.

Broiled Salmon

The steaks from the center of the fish are best. Sprinkle with salt and pepper, spread on a little butter or butter substitute, and broil over a clear but slow fire.

Broiled Shad

Scrape, split, wash, and dry the Shad on a cloth; season with pepper and salt; grease the gridiron well; as soon as it is hot lay the shad on to broil with the inside downward. One side being well browned, turn it. It should broil a quarter of an hour or more, according to the thickness. Butter well and send to table hot.

Broiled Smelts

Split the Smelts down the back and remove the bone. Lay them on a hot broiler, which has been rubbed with fat, to prevent sticking. Broil over hot coals for two minutes on each side. Put into a dish some Bechamel sauce, and lay the broiled fish on the sauce, or they may be spread with maitre d'hotel sauce. Serve at once while very hot.

Fried Fish

Fried Cod. Remove the skin (ask the fish dealer to remove it for you); cut in square pieces and remove the backbone. Scrape all the fish from the bones, and press it with a knife into the larger pieces. Season with salt and pepper and roll in fine white corn-meal. Lay the fish in hot fat and cook brown on each side. Drain on soft paper and serve hot. Garnish with slices of lemon.

Any fish having firm white flesh can be prepared in this manner and it is a vast improvement on the old method of sending all the bones to the table.