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1
Dip in oil or melted butter, sprinkle with flour, and
broil
carefully
.
2
Split the mackerel down the back and
broil
carefully
over a clear fire.
3
Season with salt and pepper, rub with olive-oil, and
broil
carefully
.
4
Drain, sprinkle with crumbs and chopped herbs, and
broil
carefully
.
5
Cut the salmon into strips, wrap in buttered paper, and
broil
carefully
over a clear fire.
6
Season with salt and pepper, dip in oil,
broil
carefully
,
and serve with Maître d'Hôtel Sauce.
7
Dip in seasoned melted butter, then in crumbs, and
broil
carefully
,
basting with melted butter if required.
8
Clean and split the fish, remove the bone, rub with melted butter or oil, and
broil
carefully
.
9
Brush with melted butter and
broil
carefully
.
10
Drain, sprinkle with crumbs, and
broil
carefully
.
11
Soak the prepared fish for an hour in seasoned olive-oil, drain,
broil
carefully
,
and serve with Maître d'Hôtel Sauce.
12
Marinate the roe in seasoned oil,
broil
carefully
,
surround with slices of broiled bacon, and serve with Maître d'Hôtel Sauce.
13
Season with pepper and salt,
broil
carefully
on a buttered gridiron, pour over melted butter, garnish with parsley, and serve.
14
Parboil slices of smoked salmon for twenty minutes, drain, cool, rub with flour,
broil
carefully
,
and serve with any preferred sauce.
15
Broil
carefully
over clear coals, unwrap and serve with any preferred sauce.
16
Broil
carefully
over a slow fire and serve in the papers.
broil
carefully
broil