Spanish Mackerel, Barbecued

Ingredients

• two table-spoonfuls of butter
• seasoned palatably with salt
• and pepper

Method

1. 1

   Split the fish down the back, cut out the backbone, clean, and wash it.

2. 2

   Lay the fish skin down in a pan with two tablespoons of butter, and season with salt and pepper.

3. 3

   Set the pan before the fire or in a hot oven, basting frequently with melted butter until the flakes begin to break apart.

4. 4

   Transfer to a hot dish without breaking and keep hot.

5. 5

   Stir a tablespoon of dry flour into the baking pan, set over the fire, and gradually add a pint of boiling water with seasoning of salt and pepper.

6. 6

   After boiling, pour over the fish.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 146. The excerpt below is the record exactly as published.

Spanish Mackerel, Barbecued. — A barbecue of shad, Spanish mack- erel, or whitefish is made by splitting the fish down the back, cutting out the backbone, cleaning, and then washing it. After this is done the fish is laid, skin down, in a pan con- taining two table-spoonfuls of butter, and seasoned palatably with salt and pepper

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