No. 306 Mackerel au beurre noir.
Open your mackerel at the back, season with pepper and salt, butter all over, and lay quite flat on the gridiron, broil it about a quarter of an hour over a moderate fire, and place it in a dish without a napkin, then put half a pound of butter in a stewpan, place it over a sharp fire till it becomes black, (but not burnt,) throw in half a handful of picked parsley, fry it crisp, and pour it over the fish, then put four tablespoonfuls of common vinegar into the stewpan, boil it half a minute, season with pepper and salt, and pour likewise over the fish, put it in the oven five minutes and serve very hot.