Grilled Fish

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Fish to be grilled

Mackerel ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]
herring ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
pilchards
dried salmon ↝ Fish, salmon, sockeye, cooked, dry heat [Finfish and Shellfish Products]

Seasoning

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For broiling

greased writing paper

Instructions (5)

Grease the gridiron bars.
Pepper the fish before putting it on the gridiron.
When the fish is done, add a little salt.
If liked, add a small piece of butter.
Fish is very delicate when wrapped in greased writing paper to broil.

Original Text

Grilled Fish.—Mackerel, herring, pilchards, and dried salmon are generally grilled. The gridiron bars must be greased, and the fish peppered before it is put on. When it is done, a little salt and, if liked, a small piece of butter is put on. Fish is very delicate wrapped in greased writing paper to broil.

Notes

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