Spanish Mackerel

Split the fish down the back, remove the backbone, wash it in cold water, dry it with a clean, dry cloth, sprinkle it lightly with salt and set it on a buttered gridiron, over a clear fire, with the flesh side downward, until it begins to brown; then turn the other side. Have ready a mixture of 2 table spoonfuls of butter melted, a table spoonful of lemon juice, a tea-spoonful of salt, some pepper. Dish up the fish hot from the gridiron on a hot plate, turn over the mixture and serve it while hot.

Broiled Spanish mackerel is excellent with other fish sauces. Boiled Spanish mackerel is also very fine with most of the fish sauces, more especially "Matre d'Hotel Sauce".