BROILED MACKEREL A LA FLEURETTE
Split a Spanish mackerel, remove the bones, and season with salt,
pepper, and olive-oil, basting with oil as needed. For the sauce,
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cook in a saucepan, without browning, four chopped shallots, two
tablespoonfuls of vinegar, a teaspoonful each of chopped chives
and parsley, salt, pepper, and grated nutmeg to season, two
tablespoonfuls of melted butter, and a tablespoonful of flour.
Cook until smooth, stirring constantly, take from the fire, add
two tablespoonfuls of butter and the juice of half a lemon, pour
over the fish, and serve.
BROILED SALT MACKEREL--I
Soak the fish over night in cold water. In the morning drain, cover
with boiling water, and let stand for an hour. Rinse in cold water,
wipe dry, and soak for twenty minutes in oil and vinegar or lemon-juice.
Broil and serve with melted butter, lemon-juice, and minced parsley.
BROILED SALT MACKEREL--II
Prepare the fish according to directions given in the preceding
recipe. Take the fish from the hot water and cover for five minutes
with cold water. Wipe dry, soak in olive-oil and lemon-juice for
half an hour, drain, broil, and serve with Tartar Sauce.
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BROILED SALT MACKEREL--III
Soak over night, drain, wipe, rub with butter, and broil.
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