Wash the mackerel in two waters, and if it is for breakfast put it into a pan half full of cold water at six o'clock in the evening and change the water at ten o'clock, before going to bed. In the morning put it into a fish pan, skin side under, with water enough to cover it and boil it thirty minutes, then lift it whole into a warm chafing-dish, skin side under, and pour drawn butter over it.
After the mackerel has been washed and soaked the same length of time as in the preceding receipt take it out of the water, dry it off with a linen cloth, split it down the back and cut it across in pieces three inches long. Rub the gridiron with a piece of fat pork or a little lard on a cloth and lay on the mackerel, skin side under, and broil it thirty minutes. When it has broiled fifteen minutes turn it. Serve with drawn butter. A No. i mackerel prepared in this way and-broiled by gas is excellent.
Broiling is the best way of cooking fresh mackerel. After they are dressed and washed in cold water, dry them off with a linen cloth, then split them down the back and cut them across, in pieces three or four inches long; salt and pepper them, then rub the gridiron with a piece of fat pork or lard, place the mackerel on it and broil it thirty minutes. When it has broiled fifteen minutes turn it, and when it is done put it into a warm chafing-dish and serve with a parsley sauce