RECIPES SUITABLE FOR ANY TYPE OF FISH:

TO BROIL FISH.
(Domestic Receipt-Book, 1858)

Salt fish must be soaked several hours before broiling.

Rub suet on the bars of your gridiron, then put the fish flesh side down (some say skin side down, as it saves the juices better), and broil till nearly cooked through.

Then lay a dish on it, and turn the fish by inverting the gridiron over the dish.

Broil slowly, and never pile broiled fish one above another on the dish.