BROILED SPANISH MACKEREL
(La Cuisine Creole, 1885)
Split the mackerel down the back; season with pepper and salt, rub it over with oil, place it on a gridiron over a moderate fire, and, when browned on one side, turn. If it is a very large fish, divide it and broil one half at a time. When done, place it on a dish, and put butter, parsley and lemon juice over it. Serve with sauce No. 13*.
*No. 13.—lemon sauce for fish.
To half a pint of butter sauce No. 10**, add the juice of a lemon and another lemon sliced; take out the seeds, and let all boil together. This is good with broiled Spanish mackerel or pompano, also with broiled fish.
**No. 10.—butter and flour sauce (or white sauce)
Mix a tablespoonful of butter and one of flour; mix over the fire, with a cup of cold water, stirring all the time. When this boils, take a quarter of a pound of fresh butter, if for a number of guests, and stir in the butter quickly, adding a cup of cold water by degrees, to keep the butter from oiling; finish with the juice of a lemon, and strain. It must be served hot, and made only a few moments before it is wanted. It gets oily if kept long. Add a spoonful of chopped parsley.