564. Broiled Mackerel Bones

Take the bones from the dressed fish, butter them and rub them with mustard, cayenne pepper, and salt; send up with the wine and cheese.

565. Fillets Of Mackerel

Take the fish in fillets from the bones lengthways, and divide each into two or three pieces, according to the size of the fish.

Put into a stew-pan a pint of fish broth, if not seasoned in the making sufficiently, add a little cayenne and salt to taste, chop finely a little parsley, part of the rind of a green lemon, if to be obtained, if not as young a one as can be got, add it to the broth, lay on the fillets, stew ten or twelve minutes. About three minutes before the fillets are done add one glass of port wine, one of Harvey's sauce, half the quantity of soy, and the juice of a quarter of a lemon. When the fillets are done, which will be observable in the disposition of the thinner parts beginning to crack'; dish tenderly, thicken the sauce, add a little mixed mustard, and pour it over the fillets. Garnish with pickles or fried bread sippets.

566. Fillets Of Mackerel

Three good mackerel will make a dish; cut each fillet into two, chop some fennel, parsley, and mint very fine, put it into your saute-pan with a piece of butter, fry it a little, then dress the fillets as before, and proceed now as for the other fillets, adding the ingredients you have in the saute-pan to your sauce.

567. Fillets Of Mackerel

The same as fillets of soles, in addition you will add chopped fennel and mint, and if you have it a mushroom chopped fine, all into your saute-pan with the butter, the juice of a lemon and cayenne and white pepper and salt.

568. Fillets Boiled

Separate as before, place them in a stew-pan in lukewarm water, put in a pinch of salt and a little parsley; when they have boiled five minutes they will be done; this may be tried by seeing if the flesh divides readily. Remove the scum as fast as it rises; drain the fillets before dishing them. Serve with parsley and butter.

569. How To Fry Mackerel.- A La Francaise Or A La Maitre D'Hotel

It may be observed, as a rule to prevent the too frequent repetition of the same thing, that it is to be supposed the fish must be thoroughly cleansed and gutted, unless directions to the contrary are given: supposing then the fish have been cleaned and emptied, cut off the tails, and with a sharp knife lay the fish completely open, and remove the back-bone; this feat should be skilfully performed, or the appearance of the fish will be materially altered, and by no means improved. Dry the mackerel thoroughly, sprinkle with powdered salt and pepper, dredge with flour, and when the lard in the fryingpan is boiling lay them in, and fry them a clear brown. Serve with melted butter, in which has been mixed one spoonful Harvey's sauce, one ditto of mustard, and two of Chili vinegar, or boil half a dozen small onions, and while boiling rapidly lay in a young cucumber one minute, with a faggot of fennel and parsley. Chop the latter finely, and cut the cucumber into shapes, add pepper and salt, put them into a stewpan with a lump of butter for three or four minutes, place the vegetables on the fish, and squeeze a large lemon over them.

570. Stewed Mackerel

A marinade must be made, in which to stew the fish, consisting of a pint of gravy, in which put chopped, almost to a paste, parsley, fennel, and shalot, the latter not too plentifully; two table-spoonfuls of ketchup, one of essence of anchovies, and a lump of butter well floured, about the size of a walnut. Keep it stirring until it boils, add one glass of port previous to boiling, pour it in by slow degrees, and when it boils lay in the fish which has been thoroughly cleansed and boned. Stew gently twenty minutes, do not exceed that time. It will be found expedient to turn them when half cooked, but do not attempt it if you cannot accomplish it cleverly, for broken fish is sure to be the result. . Dish very carefully; add to the sauce a tea-spoonful of French mustard mixed, half a glass of port wine, and the juice of half a lemon; boil it up and pour over the fish.