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Broiled Mackerel (1).

Ingredients.

Mackerel. Maître d'Hôtel Butter.

Method.

1. Cut off the tails and fins, remove the gills and inside, wipe it and clean it without washing. 2. Split the back in the direction of its length to the bone. 3. Put it on a dish, and season with pepper and salt and two tablespoonfuls of oil. 4. Lay the mackerel on a gridiron over a brisk fire for five minutes on each side, and four minutes on the open back. Place a quarter of a pound of maître d'hôtel butter on the back, and serve on a hot dish.

PRECAUTIONS.-The butter must be thoroughly melted by the heat of the fish before serving. Too much washing and soaking in water injures the flavour of fish.

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