Fresh Mackerel, Maitre d'Hotel

Split very fresh and well cleansed mackerel lengthwise through the back; remove the dorsal bone, season with salt, and roll in melted butter, or else in oil; broil them for fifteen to twenty minutes on a slow fire turning them and brushing over with a brush dipped in butter or oil. Dress them on a very hot dish and cover with a layer of maitre d'hotel butter (No. 581). After rolling them in melted butter or oil, they may be dipped in bread-crumbs.