Broiled Salt Mackerel
From European and American cuisine, 1914
Serves 1
Can be garnished with boiled potatoes.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 110. The excerpt below is the record exactly as published.
Soak the fish for 24 hours in cold water, changing the water twice during that time ; 20 minutes be- fore serving take the fish out, rinse in fresh cold water, and wipe dry ; rub a little melted butter over each on both sides, place with the split side downward on a gridiron over a moderate fire, broil 6 minutes, then turn over and broil 3 minutes on the skin side. Lay on a warm dish and pour a little melted butter over each (or lay small pieces of butter over the fish) ; set for a few minutes in the oven, then serve. Mackerel prepared in this way is very nice covered with a butter, egg, or caper sauce and decorated with small German potatoes
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