Grilled or Broiled Mackerel with Maître d’Hôtel Butter

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Mackerel ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a little warm butter or fat ↝ Butter, stick, unsalted [Dairy and Egg Products]
greased straws, that are cut about as long as the fish
Maître d’Hôtel butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (9)

Wash the fish well in salt and water, and remove the fins.
Split it open straight down the back, remove the blood from it.
Season well with salt and pepper.
Pour a little warm butter or fat all over it.
Put some greased straws, that are cut about as long as the fish, on the grill-iron.
Place the fish on these straws.
Cook it over the fire, or in front, if the fire is clear, for about twelve or fifteen minutes.
Put some Maître d’Hôtel butter inside the fish.
Close up and serve hot.

Original Text

Grilled or Broiled Mackerel with Maître d’Hôtel Butter.
(Maquereau Grillé, Sauce Maître d’Hôtel.)
Wash the fish well in salt and water, and remove the fins; split it open straight down the back, remove the blood from it, season well with salt and pepper, and pour a little warm butter or fat all over it. Put some greased straws, that are cut about as long as the fish, on the grill-iron; place the fish on these and cook it over the fire, or in front, if the fire is clear, for about twelve or fifteen minutes. Put some Maître d’Hôtel butter inside the fish; close up and serve hot.

Notes

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