Broiled Mackerel

Ingredients

• one mackerel
• two ounces of butter
• one half salt-spoonful of pepper
• one half tea-spoonful of salt

Method

1. 1

   Split the cleaned mackerel through the backbone.

2. 2

   Grease the broiler, place the fish inside, and broil over a quick fire for ten minutes.

3. 3

   Dress with butter, pepper, and salt, and serve hot, garnished with lemon quarters and parsley.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 29. The excerpt below is the record exactly as published.

one ounce of butter, a piece of chalot the size of a bean, two table-spoonfuls of second stock, one salt-spoonful of salt, one salt-spoonful of pepper. First the bread crumbs must be put into a dry tin, and browned to a pale brown in the oven. Sprinkle half of them, when prepared, upon a small baking-tin, also having chopped one of the mushrooms, and half of the chalot finely ; scatter this with half of the parsley over the bread crumbs. Skin now the sole,* and cut away the head, fins, and tail. Place the fish over the preparation in the baking-tin ; sprinkle over it the remaining bread crumbs, chopped mush- room, chalot, and parsley, also the pepper and salt ; put over all the butter, in small pieces, and bake in a quick oven ten minutes. Serve on a hot dish, with the stock heated and poured around. NOTE. — If the chalot or small French onion is not to be procured, a bit of the common onion may be substituted. Broiled Mackerel. — Prepare one mackerel, two ounces butter, one half salt-spoonful of pepper, one half tea-spoon- ful of sa

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