Broiled Fish
From The girl's own cookery book, 1882
Use a gridiron that folds over for easy turning.
Presented as published in 1882. 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 girl's own cookery book (1882) by Phillis Browne, page 56. The excerpt below is the record exactly as published.
dipped in oil, or dissolved butter, and it should be seasoned with pepper and salt. The gridiron should, of course, be scrupulously clean, and the bars should be greased and warmed before the fish is laid upon them. The fire also should be clear and bright. It is convenient to broil fish on a gridiron which folds over, so that the fish can be turned without being touched. When a whole fish, such as a herring or mackerel
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