This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
For small fish, five to ten minutes; for large fish, fifteen to twenty minutes.
Broil split fish with the flesh side to the heat until browned ; then broil the other side till the skin is crisp. Broil small fish close to the heat, turning occasionally. Turn slices of fish often.
When cooked, carefully loosen both sides of the fish from the broiler, and slip off on to a hot platter. Spread with butter, salt, and pepper, with Maitre d'Hotel Butter (for recipe, see p. 157), or garnish with parsley and slices of lemon, and serve with Tartar Sauce.
Thick pieces of salmon or halibut, shoulder of cod, whole small cod, haddock, blue-fish, etc.