Cut a mackerel up the back close to the bone, season it with pepper and
salt, (a little cayenne if approved,) butter the skin well, and lay it
on the gridiron; it will take about twenty minutes over a moderate fire
to broil; when it is done have ready a quarter of a pound of maître
d’hôtel butter (No. 79), place the mackerel on a dish without a napkin,
put half the butter in the incision at the back, and spread the rest
over it; place it in the oven a few minutes and serve very hot.