BROILED FRESH MACKEREL
Split your mackerel down the back; season it with pepper and salt; cover it all over with oil or butter, and let it lay for half an hour or more; then broil it, pouring on it whatever of the seasoning may be left in the dish.
Serve it up, with sauce in a boat. Let the sauce be of melted butter, with parsley, and a little lemon-juice, or vinegar.
Or you may broil the mackerel whole, having first seasoned it as above, and wrapped it in oiled paper.
Serve it up, with sauce in a boat. Let the sauce be of melted butter, with parsley, and a little lemon-juice, or vinegar.
Or you may broil the mackerel whole, having first seasoned it as above, and wrapped it in oiled paper.