If the fish is of small size, split it length-wise in halves and remove the bone entirely, by cutting along both sides of it. Dry the halves on a clean kitchen towel, dredge with pepper and salt, dip both sides in flour, place them in the hinged wire broiler and cook over clear coals. When partly cooked, brush over with melted butter and keep it moist until well done through. To serve, turn out of the broiler on to a little board on the table, kept for the purpose and divide each side in four by a sudden chop with a large sharp knife. For a plain family supper like this, no sauce is needed, but have the fish freshly cooked and hot. May also be served like No. 58.

Note. - It is not necessary to cock broiled fish entirely on the broiler, but, when the place is wanted to broil the beefsteaks the fish may be finished in a pan in the oven. Very large fishes are sometimes broiled whole ostensibly,when they are in reality baked except for suf-ficient broiling at first to give them the marks and appearance. A very nice, broil can also be effected over the top of the stove, by beginning a little earlier.