Broiled Mackerel with Browned Potatoes
From Table Talk's illustrated cook book, 1906
Select large mackerel for best results.
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 9. The excerpt below is the record exactly as published.
BROILED MACKEREL WITH BROWNED POTATOES. Fresh mackerel are delightful when nicely broiled. In purchasing, select large sized ones and see that the eyes look full, as this denotes freshness. BROILED MACKEREL WITH BROWNED POTATOES Have them split, and after a quick washing dry on a cloth and arrange in a greased broiler.^ Dust with salt and pepper and place flesh side downward over a clear, but not too hot, fire. Cook for from ten to eighteen minutes, according to thickness, then turn ; while the skin side is browning spread the upper side with a little plain or maitre d'hotel butter, then serve on a hot platter, garnish- ing with mashed potato
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Cook this with the app: pantry check, scaling, and the assistant.