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BROILED SALT MACKEREL

(Fish) - (The International Jewish Cook Book)







Freshen the fish by soaking it over night in cold water, with the skin
uppermost. Drain and wipe dry, remove the head and tail; place it upon a
butter broiler, and slowly broil to a light brown. Place upon a hot
dish, add pepper, bits of butter, a sprinkling of parsley and a little
lemon juice.

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Broiled Salt Mackerel

Wash and scrape the fish. Soak all night, changing the water at bed time

for tepid and again early in the morning for almost scalding hot. Keep

this hot for an hour by setting the vessel containing the soaking fish

on the side of the range. Wash next in cold water with a stiff brush or

rough cloth, wipe perfectly dry, rub all over again with salad oil and

vinegar or lemon juice and let it lie in this marmalade for a quarter of

an hour before broiling. Place on a hot dish with a mixture of butter,

lemon juice and minced parsley.









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