Broiled Fresh Mackerel, maitre d'hotel
From The table, 1889
Serves 2
Broiled Spanish-mackerel can be prepared in the same way.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 138. The excerpt below is the record exactly as published.
Broiled Fresh Mackerel, maitre d'hotel.— Pare and split two good-sized, fresh mackerel through the back, remove the spine, score them slightly, and rub them with one tablespoonful of sweet oil ; season with a pinch of salt and half a pinch of pepper, then broil them on a brisk fire for ten minutes on the split side, and one minute on the skin side. Lay them on a dish, pour a gill of maitre d'hotel butter (No. 145) over, and serve with a few parsley-greens and six slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.