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Fish, to Broil

Make a clear fire. A little salt thrown in will check smoke. Next see that the gridiron is well rubbed with grease (suet is best for the purpose), and that it is hot before the fish is laid upon it; turn with tongs--a knife is apt to break the fish-and remove as soon as done: the time must be regulated by the size and quality of the fish. (See FISH, GRILLED.) Grilling and broiling are two different words which signify the same thing.