for broiling. When smaller or larger they are not so good. Always use
a double broiler, which, before putting the fish into it, rub with
either butter or a piece of salt pork. This prevents sticking. The
thickness of the fish will have to be the guide in broiling. A
bluefish weighing four pounds will take from twenty minutes to half an
hour to cook. Many cooks brown the fish handsomely over the coals and
then put it into the oven to finish broiling. Where the fish is very
thick, this is a good plan. If the fish is taken from the broiler to
be put into the oven, it should be slipped on to a tin sheet, that it
may slide easily into the platter at serving time; for nothing so mars
a dish of fish as to have it come to the table broken. In broiling,
the inside should be exposed to the fire first, and then the skin.
Great care must be taken that the skin does not burn. Mackerel will
broil in from twelve to twenty minutes, young cod (also called scrod)
in from twenty to thirty minutes, bluefish in from twenty to thirty
minutes, salmon, in from twelve to twenty minutes, and whitefish,
bass, mullet, etc., in about eighteen minutes. All kinds of broiled
fish can be served with a seasoning of salt, pepper and butter, or
with any of the following sauces: _bearer noir, maitre d' hotel_,
Tartare, sharp, tomato and curry. Always, when possible, garnish with
parsley or something else green.


Broiled Halibut.

Season the slices with salt and pepper, and lay them in melted butter
for half an hour, having them well covered on both sides. Roll in
flour, and broil for twelve minutes over a clear fire. Serve on a hot
dish, garnishing with parsley and slices of lemon. The slices of
halibut should be about an inch thick, and for every pound there