Creamed Salt Mackerel

Soak the Mackerel for twelve hours or more, with the skin side up, and change the water several times. Simmer it for fifteen or twenty minutes; and, if convenient, have in the water one teaspoon of vinegar, one bay-leaf, one slice of onion, and a sprig of parsley. Place carefully on a hot dish, and pour over it a cream sauce.

Boiled Salt Mackerel

Wash the Mackerel, and soak over night in clear cold water. Put them on to boil in cold water, and boil gently thirty minutes. Serve with drawn butter or sauce made with butter substitute.

Broiled Salt Mackerel

Soak the Mackerel for twelve hours or more, with the skin side up, and change the water several times. Simmer it for fifteen or twenty minutes; if convenient, have in the water one tablespoon of vinegar, one bay-leaf, one slice of onion, and a sprig of parsley. Then broil and spread with butter or drippings, pepper, lemon juice and chopped parsley.

How To Use Left-Over Fish

Creamed Fish

Pick the fish into small pieces and heat in milk. Melt one tablespoon of butter or drippings, add one tablespoon of flour, and pour on gradually one cup hot milk. Stir until it thickens slightly. Add fish and cook gently for one minute. Turn on a hot platter and garnish with slices of hard-boiled eggs.

Curried Cod. Two slices large Cod, or remains of any Codfish, two tablespoons of fat, melted, one onion sliced, a teacup of stock or water, thickening of drippings and flour, one tablespoon of curry powder, one - quarter pint of milk, salt and pepper to taste. Flake the fish, and fry to a nice brown with the fat and onions; put this in a stew-pan, add the stock and thickening, simmer for ten minutes. Stir the curry - powder into the cream sauce; put it with the seasoning into the fish mixture, and serve.

Fish Balls

Take any left-over fish, put it in your chopping tray, being careful that there are no bones in it; chop fine. Pare and boil potatoes enough to have twice the quantity of potatoes that you have of fish. When cooked turn them into the tray with the fish, mash fine, and make into balls about the size of an egg. Flour the outside lightly; have the fat hot, and fry a light brown. Rice may be used in place of potatoes.

Fish Croquettes

2 cups cold cooked fish 1 cup croquette sauce

Salt and pepper Lemon juice and onion juice

1 tablespoon chopped parsley

Mix all ingredients; add more lemon juice if needed. Shape, dip in crumbs, egg and crumbs, fry in smoking hot deep fat.

One cup tomato or canned tomato pulp may be substituted for the one cup milk or stock in croquette sauce.

Sauce For Croquette Mixtures

3 tablespoons butter or drippings 5 tablespoons flour 1 cup stock or milk

Salt and pepper

Celery salt

Lemon juice

Few drops onion juice

Melt butter or drippings; add flour, seasonings and milk. Cook until thick. This sauce is sufficient to thicken two cups of meat, for all kinds of croquettes. It may be varied by adding two egg yolks or one egg.