How To Broil Mackrel

Cut off the heads of the mackrel, clean them well, and split thern in two. Then season them with pepper and salt, and flour them. Lay them on the gridiron, and broil them till they are of a fine light brown. The sauce is only plain butter.

How To Broil Mackrel Whole

Gut the mackrel, cut off their heads, wash them clean, and put the following fluffing into their bellies. Take the roes out of the mackrel at the neck end, boil them in a little water, and bruise them with a spoon. This done, take the yolk of an egg, crumbs of bread, some parsley boiled and chopt fine, a little lemon-peel chopt fine, with a little nutmeg, pepper, and salt. Mix them well all together, and fill the bellies of the mackrel with the mixture. After you have floured them well, lay them upon the gridiron, and broil them carefully.

How To Souse Mackrel

When the mackrel are well washed, and gutted, boil them in salt and water, till they are enough; then take them up, and lay them in a clean pan, and pour enough of the liquor they were boiled in to cover them, with a little vinegar. When they arc to be used, send them to the table with fennel.