Broiled Fish

Ingredients

• Shad, white fish, blue-fish, young cod, haddock
• dipped in melted butter
• dredge with salt
• dredge with pepper
• dredge with flour

Method

1. 1

   Dip a dry fish in melted butter, split it, wash quickly, dry, rub a broiler with butter, place the fish in it, dredge with salt, pepper, and flour, broil over a clear fire, turn frequently, and serve with butter and lemon juice.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 43. The excerpt below is the record exactly as published.

dredge with flour , then dip them into beaten ^gg^ and roll in fine brea.d or cracker-crumbs. If this does not cover them completely, repeat the process. Smelts are not split open and cleaned, but the entrails are squeezed out carefully, so as not to bruise the fish ; and the heads are not removed. The smelts are washed as quickly as possible and then dried, no attempt being made to scale them. All fried fish should be thoroughly drained before being served. Another way of preparing fish for frying is to pepper and salt them and roll them in salted corn meal. FRIED EELS. Skin the eels (if this has not already been done by the fishmonger), cut them into four-inch lengths, and season with salt and pepper. Then roll them in salted corn meal, and fry. BROILED FISH. Shad, white fish, blue-fish, young cod, haddock and many other kinds of fish are preferred by many broiled. A dry fish should be dipped in melted butter before broiling. In broiling whole fish, like shad, split them the entire length, wash quickly in water, and dry. Rub the bars of a double wire broiler with butter, and place the fish in it. Dredge with salt

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