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Fish, Grilled

Small thin fish, or large fish divided into slices or fillets, are excellent when grilled. This method of cooking is particularly suitable for fish to be served at breakfast. Slices of salmon, cod, or sturgeon, trout, red mullet, herrings fresh and dried, haddock, whiting, filleted sole or mackerel, the small soles called "slips," and the small plaice called "dabs" may all be grilled, and thus cooked will be tasty and well flavoured. The fish should first be thoroughly dried, then rubbed all over with oil, and seasoned with pepper and salt. Occasionally a little chopped parsley is added to the seasoning. The oil will keep the fish from becoming dry whilst it is being cooked. Be careful to have a clear bright fire for grilling fish. Make the gridiron hot on both sides, and rub it well with mutton fat, to keep the fish from sticking. Place it upon the bars, keep moving it about, and turn it occasionally, that it may be equally cooked on both sides. When it is done through and is lightly browned all over it is ready to serve. Sometimes fish that is to be grilled is floured after it is oiled, and this helps to give it a good colour. When it is wished that the fish should be very delicately prepared it is wrapped in well oiled paper, but this method requires care or the paper may burn or become dirty and unsightly. Broiled fish may either be served without sauce, or piquant sauce may be sent to table with it.