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Broiled Mackerel

Wash and wipe fish; grease a wire broiler with clarified butter, lard, or pork fat. Season fish with salt and pepper, place on greased broiler and broil over clear fire, turning every five seconds. If the fish is a thick one, hold at quite a distance from fire until fish is cooked through, then hold nearer embers to brown. Separate first, skin side, then flesh side, with sharp knife from the broiler. Remove to hot platter, garnish, and serve.