Cut a fish down the middle, take out all the bones, and cut again in halves. Dry on a cloth and sprinkle with salt and pepper. Beat two eggs, add an equal quantity of olive-oil, dip the fish into this, then into bread-crumbs, and broil over a clear fire.
Split the mackerel down the back and broil carefully over a clear fire. Season with butter, pepper, and salt.
Split two fresh mackerel, remove the backbone, season with salt and pepper, rub with olive-oil and broil. Serve with melted butter, lemon-juice, and minced parsley.
Draw and wash the mackerel, cut off the head, rub with olive-oil, and broil. Sprinkle with minced parsley, onions, and lemon-juice, and serve very hot.
Split a mackerel down the back, take out the backbone, sprinkle with salt, and broil on a buttered gridiron. Serve with melted butter, lemon-juice, salt, and pepper. A little minced parsley may be added.
Split and broil a fresh mackerel and serve with melted butter, seasoned with anchovy paste.
Open the mackerel, remove the bones, sprinkle with pepper and salt, spread with butter, and broil. Cook a tablespoonful of butter until brown, take from the fire, add the juice of half a lemon, and pour over the fish. Garnish with parsley.
Broil a Spanish mackerel, seasoning with salt and pepper, and basting with oil. Serve with a sauce made of eight pounded anchovies mixed with Mayonnaise and seasoned with pepper, grated nutmeg, and minced parsley. The sauce is served cold.
Soak cleaned mackerel in oil with chopped onion and parsley to season. Leave the roe inside. Rub the inside with lemon-juice and butter, wrap in oiled paper, and broil over a slow fire for forty minutes. Prepare a Cream Sauce and add to it two tablespoonfuls each of mushroom catsup and fish stock, or boiling water in which a little anchovy paste has been dissolved. Bring to the boil, take from the fire, add the yolks of two eggs and the juice of half a lemon. Add one tablespoonful of butter, pour over the fish, and serve.
Split a Spanish mackerel, remove the bones, and season with salt, pepper, and olive-oil, basting with oil as needed. For the sauce, cook in a saucepan, without browning, four chopped shallots, two tablespoonfuls of vinegar, a teaspoonful each of chopped chives and parsley, salt, pepper, and grated nutmeg to season, two tablespoonfuls of melted butter, and a tablespoonful of flour. Cook until smooth, stirring constantly, take from the fire, add two tablespoonfuls of butter and the juice of half a lemon, pour over the fish, and serve.