Broiled Mackerel
From Buckmaster's cookery, 1887
The butter must be thoroughly melted by the heat of the fish before serving.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 86. The excerpt below is the record exactly as published.
BROILED MACKEREL. Ingredients. Mackerel. Maitre d’Hotel Butter.* 1. Cut off the tails and fins, remove the gills and inside, wipe it and clean it without washing. 2. Split the back in the direction of its length to the bone. 3. Put it on a dish, and season with pepper and salt and two tablespoonfuls of oil. 4. Lay the mackerel on a gridiron over a brisk fire for five minutes on each side, and four minutes on the open back. Place a quarter of a pound of maitre d’hotel butter
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