European and American cuisine

Fresh Mackerel, Broiled.— Split 2 large fresh mackerels down the back, rinse in cold water, and dry with a soft, clean towel ; sprinkle a little melted butter over each fish on both sides, rubbing the butter all over to prevent it from sticking to the broiler. Lay the fish with the split side downward on the broiler, and broil 10 minutes ; then turn and broil 4 minutes on skin side ; when done, lay on a hot dish. Stir 1 tablespoonful butter to a cream, add 1 even 16d SBA t^OOD, Bto. tablespoonfuls salt and ½ even teaspoonfuls pepper ; spread over the fish; and garnish with lemon and parsley. Another way is to split the mackerels through the backs ; season with 1 even tablespoonfuls salt, ½ even teaspoonfuls pepper ; rub 1 teaspoonfuls olive oil in and outside oyer the fish ; make 2 or 3 slight incisions on each side, and broil the same way ; when done, lay on a hot dish, spread over 1½ tablespoonfuls maître d'hôtel butter, garnish with water cress and lemon, and serve with small German potatoes fried brown. Fresh Mackerel, Baked.— Clean and wash 3 large fresh mackerels and wipe dry ; season with 1 tablespoonfuls salt, ⅛ teaspoonfuls pepper, equally distributed. Lay 3 slices of larding pork in a shallow baking pan, on top of each slice a mackerel, and sprinkle the juice of 1 lemon over ; then lay 1 slice of larding pork over each fish, place the pan in a medium-hot oven, and bake about 20 to 25 minutes. When done, carefully remove the fish, arrange on a hot dish, decorate with parsley greens, and serve with maître d'hôtel sauce or melted butter. Fresh Mackerel, Boiled. — Place 3 fresh mackerels in a fiah kettle, cover with cold water ; add 1 heaping tablespoonfuls salt, ¾ cup white vinegar, 1 large onion cut into slices, a bouquet, a small carrot, and 12 whole peppers. Place the kettle over a quick fire, and as soon as it begins to boil draw to side of stove, letting it sim* mer gently 5 minutes. Then remove and drain the fish, lay in a hot dish, and serve with mustard sauce. Fresh Mackerel, Baked (to Serve Cold).— Cut off the heads and tails of 3 fresh mackerels, lay in a roasting pan ; sprinkle over 1 tablespoonfuls salt, ¼ teaspoonfuls pepper, 1 chopped onion, 3 cloves, 1 blade of mace, 12 whole peppers, 1 bay leaf, a small sprig of thyme, and 2 sprigs of parsley; cover with vinegar, and bake 30 minutes in a hot oven ; then carefully remove to a long, deep dish ; strain the vinegar, pour it over the mackerels, and serve when cold* Fresh Mackerel à l'Anglaise. — Place a wide saucepan with 2 quarts water over the fire, add 1 heaping tablespoonfuls salt, 1 bay MACKEREL. 163 leaf, 1 blade of made, 1 sprig of thyme, 2 cloves, 8 whole peppers, 2 sprigs of parsley, and 1 pint of white wine. Select 3 large well* cleaned fresh mackerels, remove the heads and tails, and out each mackerel into 2 pieces ; as soon as the mixture boils put in the fish ( when boiling again, draw the saucepan to side of stove, letting it remain without boiling for 10 minutes ; then carefully remove the fish, dress on a hot dish, and serve with oyster sauce* Fresh Mackerel à l'Allemande.— Select 3 large fresh mackerels, make a small opening near the heads, draw out the entrails, then wash and dry with a clean soft towel ; out with a sharp knife