Mackerel Broiled Whole

Ingredients

• 1 fine and very fresh mackerel
• cayenne pepper
• fine salt
• a few drops good salad oil or clarified butter
• suet
• butter
• writing-paper
• oil
• Mâitre d'Hôtel sauce, cold

Instructions

1. Empty and cleanse the mackerel perfectly, opening it no more than necessary.
2. Dry it well either in a cloth or by hanging it in a cool air until it is stiff.
3. With a sharp knife, make a deep incision the whole length of the fish on either side of the backbone, about half an inch from it.
4. Using a feather, put a little cayenne and fine salt mixed with a few drops of good salad oil or clarified butter into the incisions.
5. Heat a gridiron well and rub it with suet.
6. Lay the mackerel over a moderate fire on the prepared gridiron.
7. Loosen the fish gently should it stick, moving it often.
8. When it is equally done on both sides, turn the back to the fire.
9. Allow about half an hour for broiling it well, or 25 minutes if the fish is small.
10. If preferred, fold a sheet of thickly-buttered writing-paper round the fish before laying it on the gridiron, twisting the ends, though note the skin may adhere to the paper.
11. Optionally, pass a drop of oil over the skin to prevent its sticking to the iron, and put a cold Mâitre d'Hôtel sauce into the back before serving.