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Butter Dressing for Fish

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

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Ingredients

  • • None 4 tablespoonfuls of butter dash of cayenne 1/2 teaspoonful salt 1 tablespoonful chopped parsley i saltspoon pepper 1 tablespoonful lemon juice Put the butter in a bowl, rub until creamy; add salt, pep

Instructions

Step 1. sprinkled with salt and pepper. Lean fish should be rubbed

Step 2. with melted butter or other fat, and the broiler should be well greased.

Step 3. The general rules for broiling fish are similar to those for broil-

Step 4. ing meat. The outside should be seared as quickly as possible

Step 5. by holding the broiler close to the heat, and the inside should

Step 6. then be cooked more slowly by holding the broiler farther away.

Step 7. Fish should be broiled on the flesh side first, then turned and cooked on the skin side long enough to make it crisp. Slices of

Step 8. fish should be turned frequently while broiling, and all fish

Step 9. should be well done, and served as soon as cooked.