Broiled Mackerel

Ingredients

• two yolks of eggs
• an equal bulk of olive oil
• 2 tablespoonfuls of butter
• 1 tablespoonful of onion-juice or vinegar
• 1 teaspoonful of salt
• £ saltspoonful of pepper

Method

1. 1

   Mix the yolks of eggs with olive oil, dip the fish in this mixture, then in breadcrumbs.

2. 2

   Broil over a clear fire.

3. 3

   Melt butter, mix with onion-juice or vinegar, salt, and pepper to baste the fish while broiling.

4. 4

   Serve hot with drippings poured over.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 436. The excerpt below is the record exactly as published.

two yolks of eggs into a basin, and mix them up with an equal bulk of olive oil ; dip the pieces of fish in this and then into breadcrumbs, and broil over a clear fire on a wire broiler. (2) Split a Spanish Mackerel down the back, take out the backbone, wash the fish in cold water, dry it on a clean cloth, put it between the bars of a buttered double wire gridiron, and lay the gridiron in a dripping-pan. Rake all the ashes from the fire, and set the dripping-pan in front of it where the heat will strike the fish. Melt 2 table- spoonfuls of butter, mix it with 1 table-spoonful of onion- juice or vinegar, 1 teaspoonful of salt, and £ saltspoonful of pepper, and use the mixture to baste the fish while broiling. As soon as it is brown on both sides, serve hot, with the drippings in the pan poured over. If more con venient to broil the fish over the fire, do not put the melted butter and seasoning on until it is dished. It should be quickly cooked, or it will become hard and dry. This dish is also excellent with maitre-d’hbtel butter, which is made by mixing together 1 tablespoonful each of chopped parsley and cold butter, I teaspoonful of lemon- juice, and a palatable seasoning of salt and pepper. Cold boiled Mackerel

Cook this with the app: pantry check, scaling, and the assistant.