Broiled Mackerel, Normandy Sauce

Clean and marinade some mackerel in oil, a slice of onion and a few sprigs of
parsley. The roes must not be take 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.