Mackerel With Tomatoes

1 medium sized mackerel 1 lb. skinned tomatoes 1 wineglassful sherry wine 2 heaping tablespoonfuls.

(2 ozs.) butter 1 slice onion Juice 1/2 lemon.

1/2 pint (1 cup) stock 1 teaspoonful powdered herbs 1/2 cupful bread crumbs Salt and pepper 1 tablespoonful chopped parsley.

Cook the mackerel in the oven with the stock, sherry wine, herbs, lemon juice, and onion, cover with a buttered paper; when cooked, remove the skin, split the fish open, and remove the bones; butter a fireproof dish, lay in a layer of sliced tomatoes, a little salt and pepper, then a layer of fish and some tiny pieces of butter, repeat this until the fish is used; finally put a layer of sliced tomatoes on the top; pour over the stock in which the fish was cooked, cover with bread crumbs and some small pieces of butter, and cook in a moderate oven for twenty minutes; sprinkle the parsley over the top and serve at once.

Cold Mackerel, Vinaigrette

1 mackerel.

1 bunch parsley.

1 slice lemon.

6 tablespoonfuls tarragon vinegar.

2 teaspoonfuls made mustard 1 teaspoonful salt.

12 tablespoonfuls olive oil 1 teaspoonful chopped shallots 1 teaspoonful chopped parsley 1 tablespoonful chopped gherkins and capers.

Clean the mackerel, leaving the head on, wrap it in a piece of cheesecloth, and boil in boiling salted water until tender.

The water should contain a little vinegar. Put the tarragon vinegar into a basin, add the mustard, salt, olive oil, parsley, shallots, gherkins, and capers. Remove the cloth from the fish, then lay the mackerel in an earthenware dish, pour the sauce over it and let it marinate thoroughly. It should be put into the refrigerator as soon as cool.

Serve cold in a bed of parsley garnished with slices of lemon.