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Broiled Salt Mackerel
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Use sauce in the proportion of one large spoonful of butter to one gill of cream.
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 10. The excerpt below is the record exactly as published.
BROILED SALT MACKEREL. Freshen mackerel. When ready to broil, drain. Pour on boiling water and let stand a few minutes, drain and dry with a cloth. Butter the bars of a grid- iron. Lay fish on broiler, inside down. Turn for a short time. . Serve on a hot platter with plenty of but- ter and slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.