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(4) Put a small quantity of weak broth into a saucepan with 2 table-spoonfuls of vinegar, a few small onions or one large one, stuck with two or three cloves, a bunch of sweet herbs, and salt and pepper. Boil well for an hour, then put in the required number of well-cleaned and washed Mackerel, and boil until cooked, but without breaking. Take out the fish, drain, and keep them hot on a dish. Strain the liquor into another saucepan, boil until it thickens, add a little chopped parsley and fennel to give it a green appearance, cook for a few minutes longer, add 1 teaspoonful of any kind of fish sauce, and serve either poured over the fish or in a sauceboat. Boiled Mackerel stuffed with Green Gooseberries. — Snip the tops and stalks off some half-ripe gooseberries, and pick out all the seeds. Chop some pieces of fresh herring and sweet herbs (see Herbs), mix them with the gooseberries, and sprinkle with salt and pepper; stuff the Mackerel, previously cleaned and opened, with the preparation, and boil them in salted water with sliced carrots, onions, and turnips. When cooked, drain the fish, put them on a hot dish, garnish with parsley, and serve with a sauceboatful of green gooseberry sauce. For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, sec under their special heads. Mackerel — continued. Boiled Mackerel with. Walnut Sauce. — Clean and trim the Mackerel, put it in a fish-kettle with water to cover and a small lump of salt, and boil gently. When cooked, lift the Mackerel carefully out of the fish-kettle, and leave until cold. Peel the kernels of forty walnuts, put them in a mortar and pound to a smooth paste. Soak the crumb of a stale penny roll in as much milk as it will absorb, then put it in with the pounded walnuts and beat well together. Mix in gradually with the walnuts and bread 1 teacupful of the finest Lucca oil and the juice of one lemon ; then season to taste with salt and pepper. Lay the fish on a dish, spread the sauce over it, garnish with stoned olives and slices of lemon, and stand it on ice until ready to serve. Boiled marinaded Mackerel. — Put sufficient weak broth in a fish-kettle fitted with a drainer to cover a dozen medium-sized Mackerel, add three or four small onions, a bunch of sweet herbs, 4 teacupful of vinegar, eight or ten cloves, with pepper and salt to taste, and boil all together for one hour ; then, having thoroughly cleaned the fish, put them in and cook. When done, take the fish out carefully on the drainer, being careful not to break them, and put one by one on a hot dish, piling them methodically. Strain the liquor in which they were cooked (the marinade), put in some chopped parsley and hard-boiled eggs, thicken it, mix in some white gravy sauce, turn it into a sauceboat, and serve with the fish.