Take the fish with a half tomato cut up, one mushroom, salt, pepper, a little lemon juice or vinegar, one teaspoonful of flour (this can be omitted if desired), a little chopped parsley, and a little butter. Place in the paper bag, seal up, and allow twenty minutes in a moderate oven (300 Fahr.).

Mackerel à la Napolitaine. Take two very fresh filleted mackerel, place a line of fresh tarragon leaves on each fillet. Dust with pepper and salt to taste. Butter a bag thickly, put in the fillets of mackerel, and then on top of each pour gently a large tablespoonful of tomato catsup (the American variety gives the best results as it is far more delicately flavored than the English sort). Close the bag and cook for from eighteen to twenty to twenty-five minutes in 300 Fahr., according to the thickness of the fish. Turn out carefully, pour the sauce over them and send to table at once.

If preferred, the quantity of sauce may be increased, but the above is quite sufficient for the cooking process. Herrings, it may be noted, are equally good this way. In this case a very little minced chives may be added to the tarragon.