No. 304 Mackerel à la Maître d’Hôtel.
Cut a mackerel up the back close to the bone, season it with pepper and salt, (a little cayenne if approved,) butter the skin well, and lay it on the gridiron; it will take about twenty minutes over a moderate fire to broil; when it is done have ready a quarter of a pound of maître d’hôtel butter (No. 79), place the mackerel on a dish without a napkin, put half the butter in the incision at the back, and spread the rest over it; place it in the oven a few minutes and serve very hot.