Broiled Mackerel

When the fish are split open wipe them carefully with a dry cloth, sprinkle them lightly with pepper and salt, and hang them up in a cool place with plenty of air until the next morning. Take care to keep the fish open when you hang them up. When ready to cook the mackerel dissolve half an ounce of butter or bacon fat for each fish, and pass them through it on both sides, lay them on a gridiron over a very slow fire, turn them very frequently, basting now and then with a little butter. When the fish is last turned, sprinkle finely-chopped parsley on the upper side, and serve very hot. The fish must be very slowly cooked, and they will take at least twenty minutes. If put over a fierce fire mackerel is rendered hard and indigestible, and the fish itself is unjustly blamed, but if the above recipe is followed, a most delicious dish will be produced.

Savoury Eggs

Cut up into dice a slice of cold boiled bacon fat and lean, weighing about two ounces. Mix with it a small tea-spoonful of chopped parsley and a little pepper and salt, put this in a shallow tart dish and pour over it three eggs beaten up, with a tablespoonful of milk and one of gravy. Bake in a moderate oven until the eggs are set.

Potted Beef

To make the finest kind of potted meat use steak, take away all skin and sinew, cut the meat into very small pieces and put it into a covered earthenware pot, which place in a saucepan of water or in the oven and let it cook gently until all the gravy is drawn. Pour off the gravy, keep it for future use, and pound the meat in the mortar until perfectly smooth. To each pound of meat put a quarter of a pound of fresh butter or of cold boiled fat bacon pounded in the mortar, two tablespoonfuls of essence of anchovy, a small teaspoonful of pepper and salt to taste. Put the meat into the covered jar as before and let it cook gently until the mass is hot through. When taken up stir occasionally until nearly cold, then press it into little pots, and the next day pour over each, so as effectually to exclude the air, sufficient clarified butter or mutton suet to cover it.

The meat which has been used for making beef tea answers well for potting, and much time and trouble is saved by the use of Kent's Combination Mincer (Topham's patent), instead of the pestle and mortar. This machine by a special action reduces the meat to a fine pulp with great ease and rapidity, and is besides invaluable for all kinds of mincing operations.