Grilled Herring or Mackerel

Ingredients

• One herring or mackerel
• Half an ounce dripping or butter
• Four sprigs of parsley
• One pinch of salt
• One pinch of pepper

Method

1. 1

   Open the fish by cutting it down the front.

2. 2

   Wash it well in cold water, and dry it with a cloth.

3. 3

   Rub a hot gridiron with a greased paper, and lay the fish on it over a clear fire; when brown on one side turn over on the other.

4. 4

   Wash the parsley in cold water, pick it off the stalks, dry it with a cloth, chop finely; mix with the butter on a plate, using a knife; add to it the salt and pepper.

5. 5

   Put the fish on a hot plate, and spread the butter on the fish.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 9. The excerpt below is the record exactly as published.

Grilled Herring or Mackerel, One herring or mackerel. Half an ounce dripping or butter. Four sprigs of parsley. One pinch of salt. One pinch of pepper

Cook this with the app: pantry check, scaling, and the assistant.