Note 234 — INDEX
Reading edition
No. 234. Mackerel to Broil.—This is undoubtedly the best way to cook a fresh mackerel, especially if it is fat, and it should be in the fall. Serve basted with cream or melted butter, seasoned to taste, or with a maitre d’hotel butter (No. 32,) or a sauce tartare (No. 44.) Mackerel may also be cooked in any way a shad is cooked. Very small mackerel may be cooked the same as smelts.