Broiled Fish
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 12. The excerpt below is the record exactly as published.
Broiled Fish— Medium-sized fish may be split and broiled. Large fish may be sliced and broiled, as salmon, chicken halibut. Small fish may be opened out flat, or left in natural position to broil. Grease broiler, lay in the fish, sprinkle with salt and pepper, and if not oily rub with melted fat. Broil flesh side of split fish, then broil other side until skin is crisp. Broil small fish from 5 to 10 minutes, large fish from 15 to 20 minutes. Spread with Maitre d’Hotel sauce. Garnish with slices of lemon and parsley
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