Broiled Salted Mackerel
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 436. The excerpt below is the record exactly as published.
Broiled Salted Mackerel. — Clean a salted (Mackerel, divide it lengthwise, and put it on a gridiron, or toast before the fire, browning the inside part first. When done, put it on a dish with the skin uppermost, and serve with 1 table- poonful of melted butte
Cook this with the app: pantry check, scaling, and the assistant.