When done, pepper and salt lightly; and to a two-pound fish allow a tablespoonful of butter spread over it.

Set the fish in the oven a moment, that the butter may soak in, and then serve.

A teaspoonful of chopped parsley, and half a lemon squeezed over shad or any fresh fish, is a very nice addition.

Where butter, lemon, and parsley are blended beforehand, it makes the sauce known as _maitre d'hotel_ sauce, which is especially good for broiled shad.
In broiling steaks or cutlets of large fish,--say, salmon, halibut, fresh cod, &c.,--the same general directions apply.

Where very delicate broiling is desired, the pieces of fish can be wrapped in buttered paper before laying on the gridiron; this applying particularly to salmon.
TO FRY FISH.
Small fish--such as trout, perch, smelts, &c .-- may simply be rolled in Indian meal or flour, and fried either in the fat of salt pork, or in boiling lard or drippings.