pescatariangluten-freenut-freeegg-freesoy-free
Broiled Salt Mackerel
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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 The bride's cook book (1915) by Edgar William Briggs, page 45. The excerpt below is the record exactly as published.
BROILED SALT MACKEREL Freshen by soaking it over night in water, being careful that the skin lies uppermost. In the morning dry it with- out breaking, cut off the head and tip of the tail, place it between the bars of a greased fish-gridiron, and broil to a light brown; lay it on a hot dish, and dress with a little butter, pepper, and lemon juice, vinegar
Cook this with the app: pantry check, scaling, and the assistant.