European and American cuisine

3 small incisions on both sides of each fish. Mix 1 even tablespoonfuls salt with ¼ even teaspoonfuls pepper, and sprinkle in equal portions over each fish.. Butter a shallow baking pan, lay the mack* erels in, sprinkle over 1 fine^chopped onion, and pour over each fish a little melted butter ; put y^ cupful Bhine wine in the bottom of pan^ add 74 cupful mushroom liquor, cover the fish with buttered paper, place the pan in a medium*hot oven, and bake till done^-^bout 20 to 25 minutes. In the meantime prepare the following sauce : Put into a small saucepan 1 tablespoonfuls fine-chopped shallot or white onion, ¼ clove of bruised garlic, 2 tablespoonfuls fine-chopped mushrooms, ⅛ even teaspoonfuls pepper, 1 even teaspoonfuls salt,, oook and stir 6 minutes without browning ; then add 1 tablespoonfuls flour, stir for a few minutes, add 1 pint of broth, cook slowly 5 minutes ; then draw the saucepan to side of stove, adding ⅛ tablespoonfuls fine-chopped parsley.. Mix the yolks of 2 eggs with the juice of ¼ lemon,, add slowly to the sauce, and as soon as the fish is done remove carefully to a warm dish, adding the gravy from the mackerels to the sauce, mix well, add small piece of butter, stir until melted ; then pour over the fish. Serve with potatoes i I'allemande. Spanish Mackerel, Broiled. — [Seasonable from March to the latter part of October.] Procure 2 fresh Spanish mackerel. Make a small opening in the fish near the head, draw out the entrails, wash in cold water, and wipe dry ; then make an incision down the back to the bone. Mix 1 even tablespoonfuls salt with 1 even teaspoonfuls pepper,, rub this evenly all over the fish ; then pour 1 tablespoonfuls olive oil over each fish; let lie 15 minutes; then place on a hot broiler over a moderate fire ; when done on one side turn over (8 minutes' broiling on the meat side and 4 on the skin side is usually sufficient to cook through).). When done, lay the fish on a hot dish, put ⅛ tablespoonfuls maître d'hôtel butter inside of each, and serve with maître d'hôtel sauce or melted butter and baked potatoes. Spanish Mackerel en Papillote.— Prepare some fine herbs as follows : Place a small saucepan with 2 ounces butter over the fire, add 3 tablespoonfuls fine-chopped white onion and 1 small clove bruised garlic,, stir, and cook 3 minutes ; then add 3 tablespoonfuls fine-chopped mushrooms, 1 even teaspoonful salt, ⅛ even teaspoonfuls pepper,, cook and stir 5 minutes ; remove from fire and add ⅛ tablespoonfuls fine-chopped parsley.. Select 2 large Spanish mackerels, wash, and wipe dry ; make 2 incisions in each and season with 1 even tablespoonful salt and 1 even teaspoonful pepper. Cut 4 thin slices from a boiled smoked ham; spread 2 sheets of white paper with butter, lay on one side of each sheet a long, thin slice of boiled ham ; over this put 1 tablespoonfuls of the fine herbs,, on top of this the mackerels, and spread the remaining fine herbs equally divided over each fish; cover with a slice of ham, fold the paper around the fish, and tie at ends and center with a tape ; lay in a shallow tin pan, place in a medium-hot oven, and bake 25 minutes. To ascertain whether the fish is done put a larding needle through the center; if it penetrates easily, it is done ; if not, bake a little longer.