Instructions

1 - Fish like bluefish, mackerel, haddock, and small cod,not too large to be broiled whole
should be split down the back, dried, sprinkled with salt and pepper, and rubbed with butter.
2 - Placed on a brolier that has been greased, the fish should broil on the flesh side.
3 - When that is delicately brown,broil the skin side until the skin is crisp.
4 - Loosen carefully from the broiler before removing so as not to break the flesh.
5 - Larger fish, such as swordfish, chicken halibut and salmon are cut into steaks, 1" thick, for broiling.
6 - The slices should be turned often while cooking and browned evenly.
7 - Such small fish as smelts are to be broiled whole without being split.
8 - Broiled fish, laid on a hot platter, whould be spread with butter and garnished, if desired with parsley and slices of lemon.