Split the mackerel down the back and broil carefully over a clear fire. Season with butter, pepper, and salt.
BROILED FRESH MACKEREL—I
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.
BROILED MACKEREL—II
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.
BROILED MACKEREL—III
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.
BROILED MACKEREL WITH ANCHOVY BUTTER
Split and broil a fresh mackerel and serve with melted butter, seasoned with anchovy paste.