the fish as dry as
possible; sprinkle with salt and pepper and if the fish is dry and white
brush the flesh side well with olive oil or butter. Put in a
well-greased broiler, placing the thickest parts of the fish toward the
middle or back of the broiler. Hold over a hot fire until the flesh side
is nicely browned; then cook the skin side just long enough to make the
skin crisp. Small fish require from ten to fifteen minutes, large fish
from fifteen to twenty-five. To remove from the broiler loosen one side
first, then the other, and lift carefully with a cake turner. Place on a
platter; spread with butter and stand in the oven for a few minutes.
Garnish with lemon and serve with Maitre d'Hotel butter.

JEWISH METHOD OF FRYING FISH

Scale the fish with the utmost thoroughness, remove the entrails, wash
very thoroughly, and salt both inside and out. Then cut the fish into
convenient slices, place them on a strainer and leave them there for an
hour.

Meanwhile, place some flour in one plate and some beaten eggs in
another, and heat a large frying-pan half full of oil or butter. Now
wipe your fish slices thoroughly with a clean cloth, dip them first in
flour and then in beaten eggs and finally fry until browned.

In frying fish very hot oil is required. If a crumb of bread will brown
in twenty seconds the oil is hot enough. Put fish in a frying basket,
then into the hot oil and cook five minutes. Drain on brown paper and
arrange on platter. Do not stick knife or fork into fish while it is
frying.

When the oil has cooled, strain it, pour it into a jar, cover it and it
will be ready for use another time. It can be used again for fish only.

ANOTHER METHOD OF FRYING FISH

Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk
of an egg, and a pinch of salt. Stir in one gill of tepid water and
allow the whole to stand for half an hour in a cool place. Next beat the
white of an egg stiff and stir into the batter. Dip each fish into the
mixture, then roll in bread crumbs and cook in boiling oil. Butter must
not be used. In frying fish do not allow the fish to remain in the
spider after it has been nicely browned, for this absorbs the fat and
destroys the delicate flavor. Be sure that the fish is done. This rule
applies to fish that is sauted.

SAUTED FISH

Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and
cook in spider with just enough hot butter to prevent it sticking t