HOW TO BROIL FISH

When thoroughly cleaned and washed, dry the fish with a towel; rub it inside and outside with a little butter, and salt and pepper it on both sides. Have a sharp fire and the draught good, set on the fish and turn over often enough to prevent it from charring. It must broil quickly. When done, place the fish on a warm plat- ter, the inside up, and spread over butter. When turning the fish, do not use a knife and fork, but lay a dish on it and hold it with one hand, while you turn the gridiron over with the other. Lay the skin side down, first.

TO BOIL FRESH FISH. After being well scaled and cleaned, rub salt over the inside of the fish; wrap each fish in a cloth and sew it on, then place in a kettle of warm water, salt the water, simmer gently till the fish will separate, but not fall from the bone. This may be ascertained by opening the cloth and trying it in one place, but fasten it up again if not done. Serve with rich drawn butter, with eggs.