Mackerel, Broiled

Ingredients

• a perfectly fresh, small, plump mackerel
• smear them with salad oil
• sprinkle them with salt
• sprinkle them with pepper
• wrap each one in a fold of buttered note-paper

Method

1. 1

   Cleanse the fish thoroughly, dry them, split them open flat, and remove the backbone.

2. 2

   Smear with salad oil, sprinkle with salt and pepper, wrap in buttered note-paper, and broil over a clear red fire for twenty minutes, turning occasionally.

3. 3

   Serve on a hot dish with or without mattre hotel butter.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 14. The excerpt below is the record exactly as published.

Mackerel, Broiled.— For a perfectly fresh, small, plump mackerel, this is the mode of cooking par excellence. Cleanse the fish thoroughly, and dry them first with a cloth, then by hanging up in the open air. Split them open flat and carefully remove the backbone. Smear them with salad oil, sprinkle them with salt

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