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Broiled Mackerel

Draw and wash the mackerel, cut off their heads, rub over with salt and leave for an hour. Rub a gridiron with olive oil, lay the mackerel on it and broil over a charcoal fire. Place some chopped parsley and onions on a hot dish, and when the fish is cooked, squeeze over lemon juice and serve it while it is hot.

Broiled Mackerel, Normandy Sauce Clean and marinade some mackerel in oil, a slice of onion and a few sprigs of parsley. The roes must not be take out. Fill them up with as much maitre d'hotel butter as they will hold, wrap them around with sheets of oiled paper, securing the ends with thread, place them on a gridiron over a clear fire which must be a slow one, broil for forty minutes. When they are done remove the paper, place the fish on a dish, mask them with Normandy sauce and serve with fried bread for garnish.