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Mackerel, Broiled, and Tarragon Butter

Remove the inside of the fish, without opening it, through the gills and vent. Wash, clean, dry, and make a deep incision down the back; lay the fish in a little salad-oil; keep it well basted for about three-quarters of an hour, but cut off the nose or part of the head and tail before it is steeped in the oil. Broil over a clear fire, and when done, have ready the following mixture, with which fill up the incision. Work together a little butter, pepper, salt, and tarragon-leaves chopped and steeped in vinegar. When ready, serve the mackerel with some of the butter spread over it on a hot dish. Time, from ten to fifteen minutes to broil. Probable cost, 4d. to 6d. each.