Broiled Mackerel a la Maitre d’Hotel

Ingredients

• five large Mackerel
• 1 breakfast-cupful of sweet-oil
• warmed butter
• lemon-juice
• chopped parsley
• salt
• pepper

Method

1. 1

   Chop off the heads, fins, and points of the tails of five large Mackerel, and with a sharp knife make a cut about 1 inch deep from head to tail.

2. 2

   Put them into a marinade for fish for an hour and a half, using about 1 breakfast-cupful of sweet oil, rub well frequently, take them out, wipe, put them on an oiled gridiron at a little distance apart, and broil until done and of a good colour, turning on their backs for five minutes towards the finish.

3. 3

   Take them off, put on a dish, lift up the flesh from the backs, pour in a little warmed butter seasoned with lemon-juice, chopped parsley, and salt and pepper to taste, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 435. The excerpt below is the record exactly as published.

Broiled Mackerel a la Maitre d’Hotel. — (1) Chop off the heads, fins, and points of the tails of five large Mackerel, and with a sharp knife make a cut about lin. deep from head to tail. Put them into a marinade for fish for an-hour- and-a-half, using about 1 breakfast-cupful of sweqt-oil, rub well frequently, take them out, wipe, put them on an oiled gridiron at a little distance apart, and broil until done and of a good colour, turning on their backs for five minutes towards the finish. Take them off, put on a dish, lift up the flesh from the backs, pour in a little warmed butter seasoned with lemon-juice, chopped parsley, and salt and pepper

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