478. BROILED MACKEREL, A LA MAITRE D'HOTEL.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Mackerel ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
oil ↝ Oil, safflower [Fats and Oils]
cold Maitre d'Hotel butter (No. 44) ↝ Butter, NFS [Butter and animal fats]
a well-finished Maitre d'Hotel sauce (No. 43)

Instructions (4)

Split the mackerel down the back, season with pepper and salt, and oil it over.
Place it on a gridiron, over a moderate fire.
When the mackerel is done on one side, turn it over on the other.
As soon as it is done through, take it up on a dish, and put some cold Maitre d'Hotel butter (No. 44) inside it, and pour a well-finished Maitre d'Hotel sauce (No. 43) round it, and send to table.

Original Text

478. BROILED MACKEREL, A LA MAITRE D'HOTEL.
Split the mackerel down the back, season with pepper and salt, and oil it over; then place it on a gridiron, over a moderate fire; when the mackerel is done on one side, turn it over on the other; and as soon as it is done through, take it up on a dish, and put some cold Maitre d'Hotel butter (No. 44) inside it, and pour a well-finished Maitre d'Hotel sauce (No. 43) round it, and send to table.

Notes

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