To Broil Mackrel Whole


Cut off their Heads, gut them, wash them clean, pull out the Row at the Neck-end, boil it in a little Water, then bruise it with a Spoon, beat up the Yolk of an Egg, with a little Nutmeg, a little Lemon peel cut fine, a little Thyme, some Parsley boiled and chopped fine, a little Pepper and Salt, a few Crumbs of Bread; mix all well together, and fill the Mackrel; flower it well, and broil it nicely. Let your Sauce be plain Butter, with a little Ketchup or Wallnut-pickle.