Broiled Fish

Ingredients

• Mackerel, white-fish, small blue-fish, trout, small cod, and shad
• soft butter or olive oil
• salt
• pepper

Method

1. 1

   First clean the fish.

2. 2

   Wash with a cloth wet in salt water, and dry on a clean fish towel.

3. 3

   Split the fish down the back, and cut off the head and tail if preferred.

4. 4

   Use a double ware broiler, grease well with salt pork rind, and broil the flesh side first until brown.

5. 5

   Cook the other side just enough to crisp the skin.

6. 6

   Small fish require 5-10 minutes; thicker fish, 15-20 minutes.

7. 7

   If very thick, hold farther from the fire or finish in the oven.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 99. The excerpt below is the record exactly as published.

Broiled Fish. First clean the fish. Wash with a cloth wet in salt water, and dry on a clean fish towel, kept for no other purpose. Mackerel, white-fish, small blue-fish, trout, small cod, and II 1 62 The Boston Cook Book. shad should be spht down the back, and if yon prefer, cut off the head and tail. Halibut and salmon should be cut into inch slices, the skin and bone removed, and turned often while broiling. Cut flounder, bass, and chicken hal- ibut into fillets. Oily fish need onl^^ salt and pepper ; but dry white-fish should be spread with soft butter or olive oil

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