Broiled Fresh Mackerel, maítre d' hôtel.

are and split two good-sized, fresh mackerel through the back, remove the spine, score them slightly, and rub them with one tablespoonful of sweet oil; season with a pinch of salt and half a pinch of pepper, then broil them on a brisk fire for ten minutes on the split side, and one minute on the skin side. Lay them on a dish, pour a gill of maítre d' hôtel butter (No. 107) over, and serve with a few parsley greens and six slices of lemon.

Broiled Spanish-mackerel are prepared the same way.

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