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
paisley mixed with butter, pepper and salt.