Pike, to broil.
Split it, and scotch it with a knife on the outside; season it with salt; put the gridiron on a clear fire, make it very hot, then lay on the pike; baste it with butter, turn it often, and, when broiled crisp and stiff put it into a dish, and serve it up with butter and the juice of lemons, or white wine vinegar. Garnish with slices of oranges or lemons.