Mackerel cannot be eaten in perfection except at the sea side, where
it can be had immediately out of the water. It loses its flavour in a
very few hours, and spoils sooner than any other fish. Broiling is the
best way of cooking it.
Clean two fine fresh mackerel, and wipe them dry with a cloth. Split
them open and rub them with salt. Spread some very bright coals on
the hearth, and set the gridiron over them well greased. Lay on the
mackerel, and broil them very nicely, taking care not to let them burn.
When one side is quite done, turn them on the other. Lay them on a hot
dish, and butter and pepper them before they go to table. Garnish them
with lumps or pats of minced parsley mixed with butter, pepper and salt.