Mackerel, Broiled
From A handbook of fish cookery, 1897
Presented as published in 1897. 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 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
Cook this with the app: pantry check, scaling, and the assistant.