I tried Mrs. Beeton's Broiled Mackerel this week, and I must admit, the simplicity of the method impressed me. I was surprised to learn that mackerel should not be washed before broiling; wiping it clean and dry made a world of difference in the final texture. The fish turned out beautifully crispy on the outside, while retaining a moist, flaky interior. The parsley butter, with a hint of lemon, added a delightful freshness that complemented the rich, oily fish perfectly. This recipe is a gem for the weeknight cook looking to elevate their dinner routine without breaking the bank. The technique is straightforward, and the ingredients are pantry staples. I found that the key to success was not overcooking the fish. The mackerel filleted away from the bone easily, and the parsley butter melted gently over the hot fish, creating a lovely, aromatic sauce. Serve it with some crusty bread to soak up the juices, and you've got a satisfying, budget-friendly meal.