The thorough good cook

Pare and cut a small shad in two, scale it and remove the backbone ; lay it on a dish, sprinkling it over with a pinch of salt, and baste with one tablespoonful of oil. Leave it for a few moments, then broil it on a slow fire in a double broiler for about fifteen minutes on the flesh side, and for one minute on the skin side, leaving the roe inside. Put it on a hot dish, spread a gill of good Maitre d'HOtel sauce .(p. 348) over, and serve with six slices of lemon. 73. Mackerel with Brown Butter. Broil the fish ; dish it up ; put some butter into the frying-pan, fry in it some parsley, and pour the whole upon the mackerel. Then warm in the pan a spoonful of vinegar, some salt, and pepper; pour this also upon the fish, and serve hot. 74. To Bake Mackerel. Clean them ; cut off the heads and tails ; put them into a deep dish, and pour over them equal quantities of water and vinegar, some whole black pepper, a little mace, salt, one or two bay-leaves, and a small quantity of port wine ; tie over the dish a sheet of thick white paper which you have buttered. Another way is to season them with pepper, salt, and mace, all finely powdered, putting bits of butter into the bottom of the dish, and a little more upon the mackerel. They may be eaten hot or cold ; if cold, with vinegar ; if hot, serve with parsley and butter, or melted butter with catsup and soy. FISIT. 17? 75. To Broil Mackerel. First clean your mackerel well, then split it down the back, and season it with pepper, salt, some mint, parsley, and fennel, all chopped very fine. Flour it, and fry them of a fine light brown, and put them on a dish and strainer. Use fennel and butter for sauce, and garnish with parsley. 76. Mackerel a la Maitre d'Hotel. Clean the mackerel and wipe it dry ; then split it down the back and marinade it at least half an hour — or an hour or two, if there be time — in a little oil, seasoned with pepper and salt ; broil it, and baste it with the marinade. Dish it up ; garnish the mside with fresh butter rolled in parsley, salt, and pepper; slightly warm the dish, and serve with lemon-juice, or with a dash of vinegar over it. In order to prevent the mackerel from breaking while it is being boiled, you had better wrap it with the marinade in good oiled paper. 77. Mackerel a la Maitre d'Hotel : Another Way. Choose a large fresh mackerel with a soft roe ; cut out the gills ; cut oft" the fins ; make an incision an inich deep down the back, lay the fish on a dish, strew salt and pepper over with an ounce of butter, an onion cut in rings, and whole parsley. Roll the butter from time to time in this mixture ; and half an hour before serving rub your gridiron with butter, wipe your mackerel, dust it with a little salt, and lay it on the gridiron until of a good colour: then turn it till it is of an equally good colour on the opposite side. Lay the fish on its back for five minutes, then dish it and open the flesh of the back with a spoon and introduce your Maitre d'Hotel butter, which is only butter worked up with salt, pepper, chopped parsley, and the juice of a lemon. 78. Mackerel an Beurre Noir.