To Broil Mackerel
Ingredients
Directions
Prepare
Clean two fine fresh mackerel, and wipe them dry with a cloth.
Split them open and rub them with salt.
Broil
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.
Serve
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 butter, pepper and salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Mackerel
- Forms the main body of the dish, cooking into firm, flaky flesh under direct heat.
- Butter (in the method)
- Adds richness and moisture to the cooked fish as it is served.
The step that matters
Broiling without burning. Fish cooks quickly over very bright coals, and high direct heat can char the surface before the flesh is cooked through. Watching closely and turning once one side is done helps the fish cook evenly and keeps the skin from burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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