Pare and split two good-sized, fresh mackerel through the back, remove the spine, score them slightly, and rub them with one table-spoonful of sweet oil; season with a pinch of salt and half a pinch of pepper, then broil them on a brisk fire for ten minutes on the split side, and one minute on the skin side. Lay them on a dish, pour a gill of maitre d'hotel butter (No. 107) over, and serve with a few pars-ley greens and six slices of lemon.

Broiled Spanish-mackerel are prepared in the same way.