Broiled Fish

Ingredients

• Fish weighing between half a pound and four pounds
• dry with a cloth
• rub it with vinegar
• dredge it with flour
• dip it into olive oil
• rub over with butter
• Always use a double broiler

Method

1. 1

   Clean the fish properly, dry it with a cloth, and rub it with vinegar or dredge it with flour.

2. 2

   Dip it into olive oil or roll it in chopped herbs.

3. 3

   Heat the double broiler and rub it with butter to prevent sticking.

4. 4

   Broil the fish over a clear, hot fire for small fish or a moderate fire for larger ones.

5. 5

   Cook until done, then sprinkle with pepper and salt, spread with butter, and serve.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 187. The excerpt below is the record exactly as published.

Broiled Fish. — Fish weighing between half a pound and four pounds are nice for broiling, though about three pounds and a half IS the best size. The small fish should be fried whole, and the larger ones scored, or split down the back. See that the fish is 15 properly cleaned, Tripe dry with a. cloth, and either rub it with vin- egar or dredge it with flour, then dip it into olive oil, or egg and bread-crumbs ; or roll it well in chopped herbs ; though many simply rub it over with butter. Always use a double broiler, if possible, and before putting the fish into it, he&t hot, and rub over with butter

Cook this with the app: pantry check, scaling, and the assistant.