Garnish with lemon and parsley.
BOILED SALT MACKEREL--II
Soak over night in cold water and in the morning rinse thoroughly.
Boil, drain, and pour over a cupful of hot cream in which a [Page 217]
tablespoonful of b.u.t.ter has been melted.
BOILED SALT MACKEREL--III
Wash thoroughly, cover with cold water to which a chopped onion and a little black pepper have been added, and boil until the flesh loosens from the bone. Drain, and serve with melted b.u.t.ter and minced parsley.
BOILED SALT MACKEREL--IV
Soak the fish over night in cold water, and in the morning cover with hot water for half an hour. Drain and boil in acidulated water or in milk until done. Serve with a Cream Sauce to which chopped hard-boiled eggs have been added, or with Tomato Sauce.
BOILED SALT MACKEREL--V
Soak the fish over night in cold water, drain, and simmer for fifteen minutes in water to cover, adding a teaspoonful of vinegar, a bay-leaf, a slice of onion, and a sprig of parsley. When tender, place on a hot platter and pour over it a Cream Sauce.
BOILED SALT MACKEREL--VI
Prepare the fish according to directions [Page 218]
given in the preceding recipe, and simmer for twenty minutes in acidulated water. Drain and pour over it a Cream Sauce.
BOILED SALT MACKEREL--VII
Prepare according to directions given in the preceding recipe.
Pour over a sauce made of stewed and strained tomatoes, thickened with b.u.t.ter and browned flour, and seasoned with pepper, salt, sugar, and grated onion.
BAKED MACKEREL--I
Clean the mackerel, split down the back and cut each fish in four pieces. Put in a baking-dish in layers, seasoning each layer with bay-leaves, cloves, pepper-corns, and sliced onions or shallots.
Cover with one cupful of stock, three tablespoonfuls each of white wine and vinegar, one tablespoonful each of anchovy sauce and mushroom catsup, and a teaspoonful of Worcestershire. Bake in a moderate oven. Take out the fish carefully, strain the sauce over them, and let cool.
BAKED MACKEREL--II
Split a fresh mackerel, take out the backbone, dry thoroughly, and sprinkle the inside with salt and pepper. Drain the liquor from a [Page 219]
quart of oysters and put aside a dozen of the large ones. Chop the remaining oysters coa.r.s.ely. Fry two chopped onions in b.u.t.ter, add the chopped oysters with three chopped hard-boiled eggs and a tablespoonful of minced parsley. Season with salt and pepper and cool. Mix with the yolks of two raw eggs and a tablespoonful of b.u.t.ter. Stuff the fish and sew up. Put into a baking-pan, cover with b.u.t.tered paper, and bake for twenty minutes, basting as required. Add the oysters and bake for five minutes longer. Serve the fish on a warm platter with lemon-juice squeezed over it, and place the oysters around it on thin circles of toast spread with anchovy paste. Garnish with parsley and lemon and serve very hot.
BAKED MACKEREL--III
Gash two cleaned fresh mackerel, and put in a b.u.t.tered baking-dish with two tablespoonfuls of white wine, three tablespoonfuls of mushroom liquor, a chopped shallot, and salt and pepper to season.
Cover with b.u.t.tered paper and bake for fifteen minutes in a moderate oven. Take up the fish and add to the gravy a little chopped onion, mushrooms, shallot, parsley, and garlic fried together, and [Page 220]
enough white stock to make the required quant.i.ty of sauce. Thicken with b.u.t.ter and flour cooked together, take from the fire and add the yolks of three eggs well beaten. Add the juice of half a lemon and a tablespoonful of b.u.t.ter, and pour over the fish.
BAKED MACKEREL--IV
Soak a fresh cleaned fish for half an hour in olive-oil and lemon-juice.
Lay in a baking-pan upon thin slices of fat salt pork, sprinkle with salt and pepper, and bake for twenty-five minutes. Serve with Tomato Sauce.
BAKED FILLET OF MACKEREL
Remove the head and backbone from a large fresh mackerel, and place the roe on top. Chop fine six shallots or three small onions, half a pound of mushrooms, and three or four sprigs of parsley. Add a teaspoonful of salt, and a pinch of pepper. Put half of this mixture in a b.u.t.tered baking-pan, lay the fish upon it, and pour over six tablespoonfuls of white wine. Spread the remaining seasoning on top, sprinkle with crumbs, dot with b.u.t.ter, cover with b.u.t.tered paper, and bake for thirty minutes. Pour over a little melted b.u.t.ter, garnish with lemon and parsley, and serve in the dish in which it is baked.
[Page 221]
BAKED FILLETS OF MACKEREL
b.u.t.ter an oval baking-dish and spread chopped oysters on the bottom.
Arrange upon it the fillets of four fresh mackerel, skinned and seasoned with salt and pepper. Sprinkle with chopped onion, parsley, and mushrooms, cover with one cupful of beef stock thickened with browned flour, sprinkle with crumbs, dot with b.u.t.ter and bake for half an hour. Sprinkle with lemon-juice and serve in the same dish.
BAKED FILLETS OF MACKEREL
Clean and fillet the fish. Put in a b.u.t.tered baking-dish, season with salt, pepper, and minced parsley, squeeze lemon juice over, pour on a little melted b.u.t.ter, cover with b.u.t.tered paper, and bake. Drain, and serve with Maitre d"Hotel Sauce.
BAKED FILLETS OF MACKEREL WITH CREAM
Cook the prepared fillets in melted b.u.t.ter and drain. Thicken two cupfuls of white stock with b.u.t.ter and flour cooked together, add a winegla.s.sful of white wine, take from the fire, and add the yolks of two eggs well beaten. Cover the fillets with the sauce, [Page 222]
sprinkle with crumbs and grated cheese, dot with b.u.t.ter, and bake brown. Sprinkle with lemon-juice and serve in the same dish.
MACKEREL BAKED IN CREAM
Skin and bone a large fish. Cut it into four pieces, season it and fry in b.u.t.ter. Drain it and keep warm. Mix a cupful of white stock with two tablespoonfuls of Sherry and the yolk of an egg.
Cook until it thickens, and pour over the fish, seasoning with minced parsley and onion. Sprinkle with crumbs and bake until brown.
BAKED FRESH MACKEREL WITH FINE HERBS
Split and clean the fish, remove the head and tail, put into a b.u.t.tered dripping-pan, sprinkle with salt and pepper, dot with b.u.t.ter, and pour over two-thirds of a cupful of milk. Bake for twenty-five minutes in a hot oven.
BAKED SPANISH MACKEREL WITH FINE HERBS
b.u.t.ter a baking-dish, sprinkle with chopped shallots, parsley and mushrooms, lay a cleaned mackerel upon it, sprinkle with more chopped shallots, parsley and mushrooms, season with [Page 223]
salt, pepper, grated nutmeg, and dots of b.u.t.ter. Add two winegla.s.sfuls of white wine and a cupful of white stock. Cover with a b.u.t.tered paper and boil, basting frequently. Thicken the sauce with a tablespoonful of flour cooked in b.u.t.ter, pour over the fish, sprinkle with crumbs, dot with b.u.t.ter, and bake brown. Squeeze lemon-juice over the top and serve in the same dish.
BAKED MACKEREL WITH OYSTER STUFFING
Make a stuffing of a dozen chopped oysters, a cupful of bread crumbs, the chopped yolks of two hard-boiled eggs, a tablespoonful of b.u.t.ter, and onion-juice, minced parsley, salt, and pepper to season. Bind with the yolk of a raw egg and fill a cleaned fresh mackerel with the stuffing. Put the fish on a b.u.t.tered baking-dish, dredge with flour and pour around it a cupful each of boiling water and stock.
Bake until done, basting often with melted b.u.t.ter and the drippings.
When done slide on to a hot platter and add to the remaining liquid sufficient warm water to make the required quant.i.ty of sauce. Thicken with browned flour, seasoned with tomato catsup and Worcestershire, pour over the fish, and serve.
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BAKED SALT MACKEREL
Soak over night in cold water. In the morning drain, cover with boiling water, and let stand for five minutes. Drain and put into a baking-pan. Rub with b.u.t.ter, season with pepper, and pour over half a cupful of cream or milk. Bake until brown.
BAKED SALT MACKEREL WITH CREAM SAUCE
Soak a salt mackerel over night. In the morning drain, rinse, and put into a baking-pan with a pint of milk. Bake for twenty minutes, take up the fish, and thicken the milk with a tablespoonful each of b.u.t.ter and flour cooked together. Season with salt and pepper, pour over the fish, and serve.
FRIED MACKEREL