Broiled Cod, or Scrod.
Split, wash, and wipe dry a small cod. Rub the gridiron with a piece of fat pork, and lay the fish upon it, being careful to have the inside downward. If the fish is very thick, cook thirty minutes; but for an ordinary one, twenty minutes will be sufficient. Have the dish, in which you intend serving it, warm; place it upon the fish, and turn the dish and gridiron over simultaneously. If the fish sticks to the gridiron, loosen it gently with a knife. Have some butter warm, but not melted, with which to season it. Shake on a little pepper and salt, and send to the table.