Macqueraux A L'Italienne

Clean the fish well, cut off the heads and tails, and put them into a saucepan to stew, with as much white wine as will cover them, a few slices of onions and carrots, a bunch of sweet herbs, some salt, and a little nutmeg. When done enough, pour over them a sauce Italienne (see Fish Sauces), and serve.

Filets De Macqueraux

Cut the mackerel into fillets, and cook them in a frying-pan with a little butter over a slow stove. Make your sauce with a piece of butter, the yolks of two eggs beaten, a little broth, some cayenne pepper, and finely-minced fennel and parsley, salt to your taste, and the squeeze of a lemon or a Seville orange. Do not let your sauce boil, but make it very hot, and pour it over the fillets.

Mackerel A La Maitre D'hotel

Choose large, fresh, soft-roed mackerel; cut off the fins, point of the tails and heads, and make an incision an inch deep down the back; lay them in a dish, strew salt and pepper over them, also half a pint of sweet oil, an onion cut in rings, and some whole parsley. Leave the mackerel to marine in this for about two hours turning them over from time to time. Half an hour before serving rub a gridiron with oil, take out the fish and wipe them, sprinkle them with a little salt, and lay them an inch apart on the gridiron over a slow fire. Do them on one side till they are of a good colour, then turn them over and do the other. Lay them on their backs for five minutes, when they will be ready to dish. Open when dished the backs with a spoon, and introduce a piece of butter, mixed with salt, pepper, minced parsley, and the juice of a lemon. The marinade may be served with the mackerel.