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Mackerel, Boiled (Large fresh fish should be)

Large fresh fish should be procured for broiling. Cleanse the fish thoroughly, and dry in a cloth, or hang it up in the air. Open it down the back, rub the inside with a little salt and cayenne mixed, and smear with clarified butter or good oil. Put it into a thickly-buttered paper, loosely fastened at each end, and broil over a clear fire, or it may be broiled without the paper, though the former mode renders the fish so cooked more delicate, and not so apt to disagree with the stomach as when exposed to the fire uncovered. Time, twenty to twenty-five minutes in paper; fifteen to twenty minutes to broil without paper. Probable cost, 4d. to 6d. each.