Mrs. Roundell's Practical cookery book

The steaming should be done in this way : Choose a roomy stewpan, lay a sheet of paper folded in four at the bottom of it, pour in hot water about an inch deep, set it on the fire, and when nearly boiling slip in the darioles. Let boiling begin, but at once reduce to gentle simmering, keeping the pan covered. Whilst this is going on turn the fish broth into a sauce, thickening with half an ounce of butter and half an ounce of flour. Bring to the boil, pass through a hair sieve, add three pennyworth of picked shrimps finely minced, and a tablespoonful of cream. When the creams are ready, turn them out of the moulds, dish in a circle on a hot dish, and mask with the sauce. A pile of cooked fillets of cucumber may be arranged in the centre. This dish may be made of previously cooked fish, but in that case it would be advisable to get a few fish-cuttings to make a broth for the sauce. The creams can also be served cold, masked with the sauce reduced to such a consistency as to coat them. Put cucumber or other salad in the centre, dressed with mayonnaise sauce. To get a smooth masking in this case omit the shrimps in making the sauce, and use them in the salad. [ Wyvern.] Mackerel. — Mackerel exist in immense “schools” in the tropical and temperate oceans, only coming near the coast periodically. They appear in the English Channel in spring, going on to the southern part of the North Sea in summer. In May and June thousands of tons of Mackerel are landed at Plymouth and Penzance. Mackerel are at their best in May, and should be about ten inches in length. This fish will not keep, and when fish were “ cried ” in London streets Mackerel only were allowed to be “cried” on Sunday. The skin of a Mackerel is beautifully coloured, but it is thin, papery, and useless, and must be thrown away. Mackerel is best broiled. When the fish is cleaned, washed, and wiped dry, split it open, so that when laid flat the back bone will be in the middle. Sprinkle lightly with salt, lay the Mackerel on a well-oiled gridiron over a clear fire, with the inside of the fish downwards, until it begins to brown, then turn it over. When quite done lay the fish on a hot dish, butter it, turn another hot dish over it, and let it stand for two or three minutes before serving. Or the Mackerel can be filleted, and the fillets broiled. Or it can be split down the back, grilled or broiled for ten or twelve minutes, and an ounce of maltre d’hotel butter put inside it. Then close the fish and serve at once. When Mackerel is boiled it must be put on in cold water, on account of its very thin skin, and gently brought to the boil. Then let it simmer for ten minutes, and drain thoroughly before serving. Fennel Sauce is liked with Mackerel. For this mix half an ounce of flour and half an ounce of butter in half a pint of fish broth. Flavour this with a dessertspoonful of blanched and chopped fennel sprigs. The fennel will make the sauce sharp enough for most people, but if liked very sharp indeed add a teaspoonful of vinegar which has been reduced by boiling from a tablespoonful. Avoid “ decorating ” the fish with sprays of the fresh grey-green fennel, however pretty they may be. Mackerel is very good served cold in T Vyvern’s way. For this luncheon dish, boil one large or two medium-sized Mackerel in a liquid made of half water and half vinegar.