Grilled or Broiled Mackerel with Maître d’Hotel Butter

Maquereau Grillé, Sauce Maître d’Hôtel

Method

Wash the fish well in salt and water, and remove the fins; split it open straight down the back, remove the blood from it, season well with salt and pepper, and pour a little warm butter or fat all over it. Put some greased straws, that are cut about as long as the fish, on the grill-iron; place the fish on these and cook it over the fire, or in front, if the fire is clear, for about twelve or fifteen minutes. Put some Maître d’Hotel butter inside the fish; close up and serve hot.

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