BROILED MACKEREL WITH ANCHOVY BUTTER
Split and broil a fresh mackerel and serve with melted butter, seasoned
with anchovy paste.
BROILED MACKEREL AU BEURRE NOIR
Open the mackerel, remove the bones, sprinkle with pepper and salt,
spread with butter, and broil. Cook a tablespoonful of butter until
brown, take from the fire, add the juice of half a lemon, and pour
over the fish. Garnish with parsley.
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BROILED MACKEREL A LA LIVOURNAISE
Broil a Spanish mackerel, seasoning with salt and pepper, and basting
with oil. Serve with a sauce made of eight pounded anchovies mixed
with Mayonnaise and seasoned with pepper, grated nutmeg, and minced
parsley. The sauce is served cold.
BROILED MACKEREL WITH NORMANDY SAUCE
Soak cleaned mackerel in oil with chopped onion and parsley to
season. Leave the roe inside. Rub the inside with lemon-juice and
butter, wrap in oiled paper, and broil over a slow fire for forty
minutes. Prepare a Cream Sauce and add to it two tablespoonfuls
each of mushroom catsup and fish stock, or boiling water in which
a little anchovy paste has been dissolved. Bring to the boil, take
from the fire, add the yolks of two eggs and the juice of half a
lemon. Add one tablespoonful of butter, pour over the fish, and
serve.
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