Draw the Mackarel at the gills, and wash them, then dry them, and salt and broil them with mints, and green fennil on a soft fire, and baste them with butter, or oyl and vinegar, and being finely broil’d, serve them with beaten butter and vinegar, or oyl and vinegar, with rosemary, time, and parsley; or other sauce, beaten butter, and slices of lemon or orange.