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Mullet, Grey, Broiled

Scale, clean, and take out the gills and inside. A fish of about two pounds will be best for this mode of cooking. Score the mullet on both sides, lay it on a dish, sprinkle with salt, and pour three table-spoonfuls of oil over it. Turn on the dish, drain, and when to be broiled, fold in oiled paper or not; the fire should be moderate and even. The scores should not be more than a quarter of an inch deep. When sent to table put from six to eight ounces of maitre d'hotel butter on it. Time to broil, half an hour.