Broiled Fish
From A textbook of domestic science for high schools, 1913
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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 44. The excerpt below is the record exactly as published.
Broiled Fish Bone the fish, removing the head and tail. Wipe and dry, and sprinkle with salt and pepper. Place in greased broiler and broil the flesh side first; then turn and broil the skin side till brown and crisp. Loosen the fish from both sides of the broiler and slip on to a hot platter, flesh side up. Season with salt and pepper and butter, or spread with lemon butter. Garnish with parsley and lemon. Planked Fish Bone a fish
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