Baked Salt Mackerel (Spiced)

Soak mackerel in cold water for twelve hours; drain, and rinse with cold water. Place in a granite baking pan, sprinkle with one-fourth teaspoon each of clove, allspice, cinnamon, and pepper; add one-half cup each of vinegar and water; bake in a moderate oven one hour, basting frequently.

Salt Fish Baked With Crackers

1 cup flaked fish 4 butter crackers Cold water

1 egg slightly beaten

2 cups milk

1 tablespoon butter

A few grains pepper

Split crackers, put with fish in a baking dish, cover with cold water, and soak over night or for several hours; drain, press out water, add other ingredients, and hake about twenty-five minutes in a moderate oven.

Broiled Finnan Haddie

Wash well, and soak in lukewarm water half an hour; dry, brush with melted butter, and broil for fifteen minutes, turning often; spread with butter, sprinkle with lemon juice, and serve very hot.

Finnan Haddie Baked In Milk

Wash fish, and soak in lukewarm water for half an hour; put in baking pan, add one-half cup each of milk and water, and bake about twenty-five minutes, basting often. Remove to platter, spread with butter, and strain liquid in the pan over fish.

Broiled Salt Codfish

Select thick pieces of fish, and soak over night in cold water; drain, dry, brush with melted butter, and broil over a moderate fire ten minutes, turning often. Spread with soft butter.

Broiled Smoked Herring

Soak herring in cold water half an hour; drain, pour boiling water over skin side, and soak for ten minutes; remove skin, place on a greased broiler, and cook over a clear fire about eight minutes, turning frequently; spread with a little Mustard Butter (see No. 459), and sprinkle with lemon juice.

Baked Herring

Arrange smoked, boned herring on pieces of entire wheat bread; place on platter, and pour hot milk over them, allowing three-quarters of a cup for six slices of bread. Brown in a hot oven.

Broiled Smoked Salmon

Soak salmon in cold water for twenty-four hours, changing the water once; drain, dry, place on a greased broiler, and broil over a moderate fire about five minutes on each side, turning often. Spread with soft butter and sprinkle with lemon juice.

Fish Cakes With Pork Scraps

1 package shredded codfish

2 cups hot mashed potato

1/8 teaspoon pepper

1 egg well beaten

2 tablespoons milk

1/4 pound salt pork

Soak fish in lukewarm water fifteen minutes; drain, and squeeze in cheesecloth; add potato, pepper, egg, milk, and salt if necessary; heat well, shape into small flat cakes, and roll in flour; cut pork in thin slices, and try out in frying pan; when crisp, hut not burnt, remove to platter; cook fish cakes in fat in pan until brown, and serve with a piece of pork on each.

Fish Balls

Follow recipe for Fish Cakes (see No. 114), but shape slightly with a tablespoon, and cook in deep fat one minute.

Fish Hash

Follow recipe for Fish Cakes (see No. 114), but omit the egg and add double the quantity of milk. Try out pork and remove scraps to platter; spread hash in frying pan with the fat, and stir well; cook slowly until well browned. Fold double, and serve with pork scraps.