Originally Published:
Jubilee Cook Book, 1887
Original Images:

Wash the fish clean, cutting off the head, fins and tail. Soak it in cold water over night, if the fish is small; if a large one, twenty-four hours will be necessary. (Soaking it in hot milk a short time before cooking removes the strong taste). Wipe the fish dry, lay it on a gridiron, the skin side down,
and let it broil; or put it on a tin plate and bake fifteen minutes in a quick oven. After removing it to the platter, spread butter upon it. It is a good plan to keep a tin especially for fish, as it is so difficult to remove the odor from a vessel in which fish has been cooked.