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Broiled Fresh Mackerel

Neatly clean and wipe a fine, fresh mackerel of three pounds; split open through the back; suppress the head as well as the spine bone. Have a very light tablespoon oil on a plate with a teaspoon salt and half teaspoon white pepper; mix well, then repeatedly roll the fish in the seasoning; arrange on a broiler and broil on a moderate fire for six minutes on each side. Remove, dress on a hot dish; spread a little maitre d'hotel butter over; decorate with a little parsley greens and six quarters of sound lemon and serve.