Broiled Spanish Mackerel and Pompano
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Broiled Spanish Mackerel and Pompano.
Split the fish down the back and season with salt and pepper; rub it over with olive oil and place it over a charcoal broiler which has just been rubbed with salt pork. Lay the fish on the broiler flesh side down, and broil a golden brown. Then turn and brown the skin side. If the fish is so thick that it browns before cooking through slide it into a fish pan and cook inside the oven until thoroughly done.
Sauce: Mix one tablespoonful of butter with one tablespoonful of lour over the stove, and add slowly one-half pint of cold water and the juice of one lemon and another lemon sliced. Take out seeds and let all boil together.
-----------
Broiled Spanish Mackerel and Pompano.
Split the fish down the back and season with salt and pepper; rub it over with olive oil and place it over a charcoal broiler which has just been rubbed with salt pork. Lay the fish on the broiler flesh side down, and broil a golden brown. Then turn and brown the skin side. If the fish is so thick that it browns before cooking through slide it into a fish pan and cook inside the oven until thoroughly done.
Sauce: Mix one tablespoonful of butter with one tablespoonful of lour over the stove, and add slowly one-half pint of cold water and the juice of one lemon and another lemon sliced. Take out seeds and let all boil together.
