Devilled Mackerel Bones and Roe

Os et Laitance de Maquereau à la Diable

Method

Cut the bones from the mackerel in about two-inch lengths, split the roe in halves, also the head, and take out the eyes; pour a little warm butter over, sprinkle them with a little salt and mignonette pepper; grill or broil till quite crisp; put them on pieces of well buttered toast, each cut to the shape of its bone, and place a piece of the roe on each. Dish on a paper and serve with turned olives or a little watercress round the dish. The bones can also be masked with devil paste, sprinkled over with browned crumbs, and grilled.

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