Grilled or Broiled Mackerel with Maître d’Hotel Butter from Mrs A.B. Marshall's Cookery Book by Agne
Wash the fish well in salt and water, and remove the fins; split it open straight down the back, remove the blood from it, season well with salt and pepper, and pour a little warm butter or fat all...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Grill
- Oven
Ingredients
- butter
- warm butter
- pepper
- salt
- water
- fish
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