Broiled Spanish Mackerel and Pompano

Ingredients

• Split the fish down the back
• season with salt
• season with pepper
• rub it over with olive oil
• Mix one tablespoonful of butter
• one tablespoonful of flour
• one-half pint of cold water
• the juice of one lemon
• another lemon sliced

Method

1. 1

   Season the fish and rub with olive oil.

2. 2

   Broil flesh side down until golden brown, then turn to brown the skin side.

3. 3

   If thick, finish cooking in the oven.

4. 4

   For sauce, mix butter and flour, add cold water and lemon juice, and boil together.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 23. The excerpt below is the record exactly as published.

BROILED SPANISH MACKEREL AND POMPANO. Split the fish down the back and season with salt and pepper ; rub it over with . olive oil and place it over a charcoal broiler which has just been rubbed with salt 54 The Complete Cook Book. pork. Lay the fish on the broiler flesh side down, and broil a golden brown. Then turn and brown the skin side. If the fish is so thick that it browns before cooking through slide it into a fish pan and cook inside the oven until thoroughly done. Sauce: Mix one tablespoonful of butter with one tablespoonful of flour over the stove, and add slowly one-half pint of cold water and the juice of one lemon and another lemon sliced

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