Fresh Mackerel Boiled

If not cleaned, open them at the gills, take out the in sides, wash clean, and pin in a fish-cloth. (Do not use the cloth that you use to boil mackerel in for any other fish.) Drop into boiling water, and boil fifteen minutes. Serve with drawn butter.

Broiled Mackerel

Split down the back and clean. Be careful to scrape all the thin black skin from the inside. Wipe dry and lay on the gridiron; broil on one side a nice brown, then turn and brown the other side; it will not take so long to brown the side on which the skin is. (All fish should have the side on which the skin is, turned to the fire last, as the skin burns easily, and coals are not so hot after you have used them ten minutes.) Season with butter, pep per, and salt.

Fried Mackerel

Fry brown six good-sized slices of pork. Prepare your mackerel as for broiling. Take out your pork, sprinkle a little salt over the mackerel, then fry a nice brown. Serve the fried pork with it.

Baked Mackerel

Prepare as for boiling. Make a dressing as for baked cod. Stuff with this, dredge with salt and flour. Bake thirty minutes, basting often with water, butter, and flour. Make a gravy with the water in the pan in which the fish is baked. Always make the gravy quite salt. The best way to cook mackerel is to broil it.

To Broil And Fry Salt Mackerel

Soak over night, and cook the same as fresh.

Salt Mackerel In Cream

Freshen as for broiled mackerel, then lay into a baking pan, and to one mackerel add half a pint of new milk, put into the oven, and bake twenty-five minutes. About five minutes before it is dished add a small piece of butter. This is a nice dish for breakfast and dinner.

To Boil Salt Mackerel

Wash the mackerel, and soak over night in clear cold water. Put them on to boil in cold water, and boil gently thirty minutes. Serve with drawn butter.