Note 10 — INDEX

No. 10. To Broil.—The process of broiling is probably the most simple as well as the most desirable method of cooking many kinds of fish, the natural flavor and juices being better preserved than by any other, and the flavor may be further enhanced by the judicious use of seasoning, herbs, etc., preparatory to broiling (see recipes for broiling.) The double iron broiler is unquestionably the best utensil for broiling fish, yet they may be broiled on a griddle or in a spider. Heat hot and butter well before laying in the fish, cook the flesh side first, when that is perfectly browned turn and finish cooking. Serve on a hot platter, spread with butter or cream or both and season to taste. A fish may also be broiled in a good hot oven in the dripping pan, and if it be a very fat one will cook nicely. The pan should be well buttered and the fish placed skin side down and cooked without turning. Basting once or twice with butter or cream while cooking is advisable.