Broiled Perch

Choose perch of a moderate size, fresh from the water ; scale and clean them,
and dry them in a napkin. Melt a good quantity of butter with some salt, let it be
thick when it has cooled a little ; dip the perch in it, and roll it about till the butter
sticks well to every part of it ; then set a gridiron over a very clear fire, but let it
stand some distance from the fire, for the perch must be well cooked before it is
browned. Serve on a bed of fried parsley, garnish with quarters of lemon.