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Broiled Pompano

Thoroughly scrape and clean a Pompano, and if it is a large one, divide it down the back and through the head; but if it be a small fish, weighing only about a pound, it may be cooked whole; sprinkle over salt and pepper, and place it on a gridiron over a clear fire, with the skin side downward, and after warming a little, brush it over with butter, adding a little more salt and pepper if desired, and return it to the gridiron to broil on both sides until done, when it may be placed on a dish, a little lemon juice squeezed over it, and served with tartar sauce, either poured over or served separately in a sauceboat.