Broiled Fish
Fish for broiling may be larger than for frying; they are scaled, split open down the back, and well seasoned. They are placed on the gridiron and approached for a few moments close to the fire, so as to sear the pores. They are then cooked more slowly and well basted with butter, unless a piece of thin pork is laid across them, the grease from which will answer the place of basting. A favorite way to cook a shad or blue-fish alongshore is to split him entirely in two, and tacking the halves, seasoned and buttered, to shingles, to roast them rapidly; each man eats from his own hot shingle.