BROILED MACKEREL
Follow the directions for soaking given in the foregoing recipe. Wipe the fish dry; brush it lightly with olive oil; lay it on the broiler with skin side up first, then broil quickly. Lay on a hot platter, squeeze one-half lemon over it and send it to the table at once. A few sprigs of watercress or crisp red radishes go well with broiled mackerel.
Mrs. E. F. Jones