Spanish Mackerel Broiled

Ingredients

• a Spanish mackerel
• two tablespoonfuls of butter
• one tablespoonful of onion-juice or vinegar
• one teaspoonful of salt
• a quarter of a saltspoonful of pepper

Method

1. 1

   Prepare the mackerel and place it on a buttered gridiron.

2. 2

   Baste with a mixture of melted butter, onion-juice, salt, and pepper while broiling until browned.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 121. The excerpt below is the record exactly as published.

SPANISB MACKEREL BROILED. Have a Spanish mackerel split down the back, and the backbone taken out ; wash it in cold salted water, and dry it on a clean cloth ; put it between the bars of a buttered double wire gridiron, and lay the gridiron in a dripping-pan. Rake all the ashes from the fire, and set the dripping-pan in front of it, where the heat will strike the fish. Melt two tablespoonfuls of butter, mix it with one tablespoonful of onion-juice or vinegar, one teaspoonful of salt, and a quarter of a saltspoonful of pepper

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