pescatariangluten-freenut-freeegg-freesoy-free
Broiled Fish
From The Institute cook book, 1913
Serves 2
Cooking time varies by fish size.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 21. The excerpt below is the record exactly as published.
BROILED FISH For broiling large fish should be split down the back and head and tail removed; salmon and halibut should be cut into one-inch sUces, and smelts and other small fish left whole. Wipe the fish as dry as possible; sprinkle with salt and pepper and if the fish is dry and white brush the flesh side well with olive oil or butter
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