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Broiled Pickerel

Cut head and fins off a fresh three-pound pickerel, split in two through the back and remove spinal bone. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn fish in seasoning, arrange on a broiler and broil for five minutes on each side. Remove, dress on a hot dish, spread a little maitre d'hotel butter over, decorate with a little parsley greens and serve.