Broiled Mackerel

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Time
Cook: 12 min Total: 12 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Cleanse and trim the fish, splitting it lengthwise down the back to the bone.
  2. Marinade the split fish for an hour, as in the preceding recipe.
  3. Grill or broil it for six minutes on each side.
  4. Serve very hot with a pat of maître d'hôtel butter.
  5. In old days mackerel intended for broiling was wrapped first in southernwood, which was held to improve its flavour.
  6. If this be true I know not, but to this day many gourmets advise wrapping the fish, before laying it on the grill, in fennel.
Original Text · last edited 4 days ago
Broiled Mackerel.—Cleanse and trim the fish, splitting it lengthwise down the back to the bone; marinade the split fish for an hour, as in the pre-ceding recipe, then grill or broil it for six minutes on each side and serve very hot with a pat of maître d'hôtel butter. In old days mackerel intended for broiling was wrapped first in southernwood, which was held to improve its flavour. If this be true I know not, but to this day many gourmets advise wrapping the fish, before laying it on the grill, in fennel.
Notes
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