Broiled Mackerel, Normandy Sauce

Cover the broiled mackerel with Normandy sauce before serving.

Clean and marinade some mackerel in oil, a slice of onion and a few sprigs of parsley. The roes must not be taken out. Fill them up with as much maitre d'hotel butter as they will hold, wrap them around with sheets of oiled paper, securing the ends with thread, place them on a gridiron over a clear fire which must be a slow one, broil for forty minutes. When they are done remove the paper, place the fish on a dish, mask them with Normandy sauce and serve with fried bread for garnish.