Broiled Fresh Mackerel
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 128. The excerpt below is the record exactly as published.
Broiled Fresh Mackerel Clean, wash and wipe dry. Split it open, sprinkle slightly with salt, lay it in a buttered gridiron and broil the inside first, then turn and do the other. When cooked lay it on a platter, butter it well and sprinkle chopped parsley
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