Of the genus Scomber, of the family of Scomberoi'ds. They are distinguished by five small fins attached above and below the tail (Spanish mackerel have eight of these), also by an elongated head, a largely opened mouth and brilliant coloring. This fish is bare of scales; its length attains from fifteen to twenty inches for fresh mackerel, and from fifteen to thirty for Spanish mackerel; the meat of the latter is much whiter and firmer than the former.

(1191). Fresh Mackerel, Bonnefoy-Fillets (Filets De Maquereau Frais A La Bonnefoy)

Cut off the head and thin tail part of three or four fresh and clean mackerel; detach the fillets, season, roll in Hour and cook them in clarified butter, turning them when done over on one side. Put into a small saucepan one gill of melted glaze (No. 399) and four to five spoonfuls of thickened tomato sauce (No. 549) and a teaspoonful of chopped shallot cooked in butter; let the sauce boil, then remove it to one side to finish with butter, chopped parsley and lemon juice. Drain the fillets, dress them on a dish and cover with the sauce; serve at the same time small potato balls plainly cooked in salted water and steamed for five or six minutes.

(1192). Fresh Mackerel In Papers, Mephisto (Maquereau Frais En Papillotes, Mephisto)

Split the mackerel lengthwise in two; suppress the middle bone, pare, season with salt, pepper and nutmeg, then coat the surface with oil and broil over a slow fire (the milts and roe to be cooked apart in the oven). Cut some sheets of paper into long hearts, oil them over and lay on one of their sides a little deviled sauce (No. 459), on top range the fish with either the milts or roe and cover over with more of the sauce; fold the paper over and twist it well around so as to enclose the fish hermetically; range them on the same dish intended for the table, pour over a little oil and lay them in a hot oven. When the paper has swollen and is a fine color, place the dish on top of another and serve.

(1193). Fresh Mackerel, Maitre D'Hotel (Maquereau Frais, Maitre D'Hotel)

Split very fresh and well cleansed mackerel lengthwise through the back; remove the dorsal bone, season with salt, and roll in melted butter, or else in oil; broil them for fifteen to twenty minutes on a slow fire turning them and brushing over with a brush dipped in butter or oil. Dress them on a very hot dish and cover with a layer of maitre d'hotel butter (No. 581). After rolling them in melted butter or oil, they may be dipped in bread-crumbs.

(1194). Fresh Mackerel, With White Piquante Sauce (Maquereau Frais A La Sauce Piquante Blanche)

Suppress the heads and the thin tail parts of four fresh, well cleansed mackerel; remove the skins and pare the meat into half hearts, lay these on a dish, season with salt, pepper, thyme, bay leaf, cut up onions, oil and lemon juice, turning them over at intervals. One hour later take the pieces from their pickle, dip them in flour and cook in clarified butter; when done and of a fine color, drain and dress them either in a straight row or in a circle on a dish and pour around a white sharp (piquante) sauce (No. 538).