Broiled Mackerel
Split down the back, and clean. Be careful to scrape all the thin black skin from the inside. Wipe dry, and lay on the gridiron; broil on one side a nice brown, then turn, and brown the other side; it will not take so long to brown the side on which the skin is. (All fish should have the side on which the skin is, turned to the fire last, as the skin burns easily, and coals are not so hot after you have used them ten minutes.) Season with butter, pepper, and salt.