(Directions for Cookery, 1851)

MACKEREL cannot be eaten in perfection except at the sea ride, where it can be had immediately oat of the water. It loses its flavour in a very few hours, and spoils sooner than any other fish. Broiling is the best way of cooking it.

Clean two fine fresh mackerel, and wipe them dry with a cloth. Split them open and rub them with salt. Spread some very bright coals on the hearth, and set the gridiron over them well greased. Lay on the mackerel, and broil them very nicely, taking care not to let them burn. When one side is quite done, turn them on the other. Lay them on a hot dish, and butter and pepper them before they go to table. Garnish them with lumps or pats of minced parsley mixed with batter, pepper and salt.



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Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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