Broiled Mackerel

Ingredients

• three Mackerel
• salt
• olive oil
• chopped parsley
• onions
• lemon-juice

Method

1. 1

   Draw and wash the Mackerel, cut off their heads, rub over with salt, and leave for an hour.

2. 2

   Rub a gridiron with olive oil, lay the Mackerel on it, and broil over a moderate charcoal fire.

3. 3

   Put some chopped parsley and onions on a hot dish, and when the fish is cooked lay them on it, squeeze over lemon-juice, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 434. The excerpt below is the record exactly as published.

Broiled Mackerel. — (1) Draw and wash the Mackerel, cut off their heads, mb over with salt, and leave for an hour. Rub a gridiron with olive oil, lay the Mackerel on it, and broil over a moderate charcoal fire. Put some chopped parsley and onions on a hot dish, and when the fish is cooked lay them on it, squeeze over lemon-juice, and serve. (2) Thoroughly clean a good-sized fresh Mackerel, open- ing it as little as possible, and make a long cut the whole length of the fish on each side of the backbone. Mix a little salt and cayenne with a few drops of the best salad-oil, and put it into the cuts with a feather. Wrap the fish in a well-buttered sheet of writing-p? per, and put it over a clear fire on a well-greased hot gridiron, loosening gently if it sticks to the gridiron ; when one side is done, turn it and broil the other, then turn the back to the fire. Half an-hour’s broiling ought to cook it. (3) Clean the fish well, dry, split them along the back- bone, lay them open, and rub with finely-powdered mixed herbs, salt, and pepper, and broil on a hot gridiron over a clear fire. (4) Clean the Mackerel by splitting them down the backs, rub well inside with vinegar, pepper, and salt, dust over with plenty of flour, put them on a gridiron over a quick fire, and broil. Serve hot with either melted butter, parsley, fennel, or lemon sauce. (5) Split the fish open, wipe with a cloth, sprinkle with salt and pepper, and hang up in a cool place till the next day. Then dip the Mackerel in a little warmed butter, lay For details respecting Culinary Processes, Utensils, Mackerel — continued. them on a gridiron, and broil over a very slow fire, turn- ing and basting frequently with butter. Sprinkle finely- chopped parsley over them during the last two or three minutes of cooking, arrange on a very hot dish, garnish with five sprigs of parsley, and serve. 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 to taste, and serve. (2) Cut off the heads and tails of three Mackerel

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