Broiled Mackerel served with Black Butter

Ingredients

• half-a-dozen fine Mackerel
• butter
• pepper
• salt
• lemon-juice

Method

1. 1

   Cleanse half-a-dozen fine Mackerel, open and remove the bones, spread a little butter, and sprinkle some pepper and salt over them.

2. 2

   Put the fish on a gridiron, and broil over a clear fire.

3. 3

   Put a pat of butter in a saucepan, and stir it over the fire till richly browned, then squeeze in some lemon-juice.

4. 4

   Put the fish on a hot dish, arrange some neat little sprigs of parsley round, pour over the butter, and serve while very hot.

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.

roiled Mackerel served with. Black Butter. — Cleanse half-a-dozen fine Mackerel, open and remove the bones (see Boning), spread a little butter, and sprinkle some pepper and salt over them. Put the fish on a gridiron, and broil over a clear fire. Put a pat of butter in a saucepan, and stir it over the fire till richly browned, then squeeze in some lemon-juice

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