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Broiled Perch

Choose perch of a moderate size, fresh from the water; scale and clean them, and dry them in a napkin. Melt a good quantity of butter with some salt, let it be thick when it has cooled a little; dip the perch in it, and roll it about till the butter sticks well to every part of it; then set a gridiron over a very clear fire, but let it stand some distance from the fire, for the perch must be well cooked before it is browned. Serve on a bed of fried parsley, garnish with quarters of lemon.