Broiled Fish
From The school kitchen textbook, 1915
Some acid condiment adds to the flavor of the fish.
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 106. The excerpt below is the record exactly as published.
Broiled Fish To broil mackerel, white-fish, small blue-fish, trout, small cod, shad, or any other thin fish, split them down the back and remove the head and tail. Sometimes it is well to remove the backbone also. To broil halibut, salmon, and other thick fish, cut them into inch-slices across the backbone, and remove the skin and bone. Cut flounder, bass, and chicken halibut into fillets, or the natural divisions each side of the bone. Oily fish need only salt and pepper, but dry white-fish should be spread with soft butter before broiling. Grease a double wire broiler with salt pork rind. Put the thickest edge of the fish next the middle of the broiler ; broil the flesh side first. Lift it frequently for a moment that it may not burn, but do not turn it over until the flesh is brown and done. Cook the other side just enough to crisp the skin. The time will vary with the thickness of the fish. The flesh, when done, should look white and firm, and should separate easily from the bone. Loosen the fish from each side of the broiler, open the broiler and slide off the fish, or hold a platter over the skin side of the fish, and invert platter and broiler together. Season with butter, salt and pepper, and lemon juice, if liked.
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