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Turbot, Broiled, with Caper Sauce

Take a small fish emptied and washed, make an incision in the back down to the bone; then wipe it quite dry; next lay it in a dish to steep in salt, pepper, and sweet oil; put in very little oil, as it requires only sufficient to prevent it from drying. Half an hour, or even three-quarters of an hour, before dinner-time, broil the fish over a slow fire on both sides, and serve up with caper sauce made as in the preceding recipe.