Broiled Salt Mackerel
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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 royal baker and pastry cook (1902) by New York Cooking School, page 61. The excerpt below is the record exactly as published.
Broiled Salt Mackerel. — Freshen by soak- ing it overnight in water, taking care that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a buttered 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, or chopped pickle
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