329 | Broiled Fresh Mackerel, maître d’hôtel.
—Pare and split two good-sized, fresh mackerel through the back, remove the spine, score them slightly, and rub them with one tablespoonful of sweet oil; season with a pinch of salt and half a pinch of pepper, then broil them on a brisk fire for ten minutes on the split side, and one minute on the skin side. Lay them on a dish, pour a gill of maître d’hôtel butter (No. 145) over, and serve with a few parsley-greens and six slices of lemon.
Broiled Spanish-mackerel are prepared in the same way.