When done, pour over
two tablespoonfuls of butter which has been cooked brown, sprinkle
with lemon-juice and minced parsley, and serve in the baking-dish.
[Page 209]
SIXTY-FIVE WAYS TO COOK MACKEREL
BROILED SPANISH MACKEREL--I
Cut a fish down the middle, take out all the bones, and cut again
in halves. Dry on a cloth and sprinkle with salt and pepper. Beat
two eggs, add an equal quantity of olive-oil, dip the fish into
this, then into bread-crumbs, and broil over a clear fire.
BROILED SPANISH MACKEREL--II
Split the mackerel down the back and broil carefully over a clear
fire. Season with butter, pepper, and salt.
BROILED FRESH MACKEREL--I
Split two fresh mackerel, remove the backbone, season with salt and
pepper, rub with olive-oil, and broil. Serve with melted butter,
lemon-juice, and minced parsley.
[Page 210]
BROILED MACKEREL--II
Draw and wash the mackerel, cut off the head, rub with olive-oil,
and broil. Sprinkle with minced parsley, onions, and lemon-juice,
and serve very hot.
BROILED MACKEREL--III
Split a mackerel down the back, take out the backbone, sprinkle
with salt, and broil on a buttered gridiron. Serve with melted
butter, lemon-juice, salt, and pepper. A little minced parsley may
be added.
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