Clean the fish, cutting off the heads and fins. Then split them in two and remove the bones. Put the ingredients for the marinade on a plate, and soak the pieces of mackerel in this for 1 hour, turning them occasionally. Place them on a well- greased broiler, cook about 10 minutes on the split side, and then 3 to 4 minutes on the skin side. See Broiling, p. 79. When the fish is cooked FISH 93 sufficiently lay it on a very hot dish, garnish with 'watercress or parsley and lemon, and serve maitre d’hotel butter, or any other savoury butter sepa- rately. 230. Another Way Prepare and cook the fish as directed for Broiled Herring. See Recipes 216, 217. 231. Mackerel, To Fry (Maquereaux Frits) Prepare and cook in the same way as Fried Herring. See Recipes 218, 219. 232. Potted Mackerel Prepare in the same way as Potted Herring, Recipe 224. 233. Mackerel, Stuffed and Baked (Maquereaux Farcis au Four) 4 or 5 button mush- rooms. A little grated lemon rind. 2 oz. butter. A little milk. Pepper. Salt. 2 medium-sized macke- rel. 3 table-sps. bread- crumbs. 1 dessert-sp. chopped parsley. 1 dessert-sp. chopped pickles✪ Mackerel, Stuffed and Baked (Maquereaux Farcis au Four). Wash and clean the fish thoroughly. Cut off the heads and fins, and scrape the skin well with a knife. Then dry the fish in a cloth, and they are ready for stuffing. Put the bread-crumbs into a basin with the chopped parsley, chopped pickles and mushrooms, grated lemon rind, pepper and salt. If there are any roes, cook them on a tin in the oven for 10 minutes, then chop them, and add them to the stuffing. Melt the butter and add half of it, with enough milk to moisten. Put this stuffing into the openings of the two fish, and sew them up with a needle and strong cotton. Place the fish on a greased fireproof dish, putting one head at one end of the dish, and one at the other. Pour the rest of the butter over the top of them, cover with greased paper, and bake in a moderate oven for half an hour. When ready, remove from the oven, draw out the pieces of cotton carefully, and wipe round the edges of the dish. Serve hot, garnished with parsley. Note. — A little tomato or piquante sauce may be poured round the dish when the fish is taken from the oven. Time to bake, about | hour. Sufficient for 3 or 4 persons. 234. Mackerel a la Meuniere (Maquereaux a la Meuniere) 2 mackerel. 2 oz. butter. A little flour. 1 lemon. Pepper and salt. 1 dessert-sp. chopped parsley✪ Mackerel a la Meuniere (Maquereaux a la Meuniere). Clean and wash the mackerel, cutting off the heads and fins. Split them open, remove the bones carefully, and cut the fish into neat-sized pieces. Wipe these pieces with a dry cloth, season them with pepper and salt, and coat them lightly with flour. Melt the butter in a lined saucepan or earthenware casserole, when quite hot put in the fish and saute it until thoroughly cooked, without allowing it to become too brown. Then lift the fish on to a hot dish, add the juice of half a lemon to the butter in the pan, make it quite hot and strain over the fish. Sprinkle with parsley and garnish with the other half lemon, cut in thin slices. Time to cook, about 10 minutes. Sufficient for 3 or 4 persons. 235. Soused Mackerel A few parsley stalks. A sprig of thyme. Brown vinegar. Salt. 3 mackerel. 1 onion. 2 or 3 cloves. 1 bay-leaf. 1 blade mace. 12 white peppercorns✪ Soused Mackerel.

AI-modernized reading of the original text

Clean the fish, cutting off the heads and fins. Then split them in two and remove the bones. Put the ingredients for the marinade on a plate, and soak the pieces of mackerel in this for 1 hour, turning them occasionally. Place them on a wellgreased broiler, cook about 10 minutes on the split side, and then 3 to 4 minutes on the skin side. See Broiling, p. 79. When the fish is cooked sufficiently lay it on a very hot dish, garnish with 'watercress or parsley and lemon, and serve maitre d’hotel butter, or any other savoury butter separately. 230. Another Way Prepare and cook the fish as directed for Broiled Herring. See Recipes 216, 217. 231. Mackerel, To Fry (Maquereaux Frits) Prepare and cook in the same way as Fried Herring. See Recipes 218, 219. 232. Potted Mackerel Prepare in the same way as Potted Herring, Recipe 224. 233. Mackerel, Stuffed and Baked (Maquereaux Farcis au Four) 4 or 5 button mushrooms. A little grated lemon rind. 2 oz. butter. A little milk. Pepper. Salt. 2 medium-sized mackerel. 3 table-sps. breadcrumbs. 1 dessert-sp. chopped parsley. 1 dessert-sp. chopped pickles. Wash and clean the fish thoroughly. Cut off the heads and fins, and scrape the skin well with a knife. Then dry the fish in a cloth, and they are ready for stuffing. Put the bread-crumbs into a basin with the chopped parsley, chopped pickles and mushrooms, grated lemon rind, pepper and salt. If there are any roes, cook them on a tin in the oven for 10 minutes, then chop them, and add them to the stuffing. Melt the butter and add half of it, with enough milk to moisten. Put this stuffing into the openings of the two fish, and sew them up with a needle and strong cotton. Place the fish on a greased fireproof dish, putting one head at one end of the dish, and one at the other. Pour the rest of the butter over the top of them, cover with greased paper, and bake in a moderate oven for half an hour. When ready, remove from the oven, draw out the pieces of cotton carefully, and wipe round the edges of the dish. Serve hot, garnished with parsley. Note. — A little tomato or piquante sauce may be poured round the dish when the fish is taken from the oven. Time to bake, about | hour. Sufficient for 3 or 4 persons. 234. Mackerel a la Meuniere (Maquereaux a la Meuniere) 2 mackerel. 2 oz. butter. A little flour. 1 lemon. Pepper and salt. 1 dessert-sp. chopped parsley. Clean and wash the mackerel, cutting off the heads and fins. Split them open, remove the bones carefully, and cut the fish into neat-sized pieces. Wipe these pieces with a dry cloth, season them with pepper and salt, and coat them lightly with flour. Melt the butter in a lined saucepan or earthenware casserole, when quite hot put in the fish and saute it until thoroughly cooked, without allowing it to become too brown. Then lift the fish on to a hot dish, add the juice of half a lemon to the butter in the pan, make it quite hot and strain over the fish. Sprinkle with parsley and garnish with the other half lemon, cut in thin slices. Time to cook, about 10 minutes. Sufficient for 3 or 4 persons. 235. Soused Mackerel A few parsley stalks. A sprig of thyme. Brown vinegar. Salt. 3 mackerel. 1 onion. 2 or 3 cloves. 1 bay-leaf. 1 blade mace. 12 white peppercorns.

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