Dinner
Broiled salt mackerel
Marion Harland’s original method for Broiled salt mackerel, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Early in the morning take the fish from the hot water, cover with ice-cold water for five minutes;
- wipe dry, “marinade” in olive oil and lemon juice for half an hour, drain and broil.
Historical transcription
Source method
- 1
Soak and proceed as in the last recipe. Early in the morning take the fish from the hot water, cover with ice-cold water for five minutes; wipe dry, “marinade” in olive oil and lemon juice for half an hour, drain and broil. Serve with sauce tartare.
Nutrition pending
No invented nutrition numbers.
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