brown, take from the fire, add the juice of half a lemon, and pour
over the fish. Garnish with parsley.

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BROILED MACKEREL A LA LIVOURNAISE

Broil a Spanish mackerel, seasoning with salt and pepper, and basting
with oil. Serve with a sauce made of eight pounded anchovies mixed
with Mayonnaise and seasoned with pepper, grated nutmeg, and minced
parsley. The sauce is served cold.

BROILED MACKEREL WITH NORMANDY SAUCE

Soak cleaned mackerel in oil with chopped onion and parsley to
season. Leave the roe inside. Rub the inside with lemon-juice and
butter, wrap in oiled paper, and broil over a slow fire for forty
minutes. Prepare a Cream Sauce and add to it two tablespoonfuls
each of mushroom catsup and fish stock, or boiling water in which
a little anchovy paste has been dissolved. Bring to the boil, take
from the fire, add the yolks of two eggs and the juice of half a
lemon. Add one tablespoonful of butter, pour over the fish, and
serve.

BROILED MACKEREL A LA FLEURETTE

Split a Spanish mackerel, remove the bones, and season with salt,
pepper, and olive-oil, basting with oil as needed. For the sauce,
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cook in a saucepan, without browning, four chopped shallots, two
tablespoonfuls of vinegar, a teaspoonful each of chopped chives
and parsley, salt, pepper, and grated nutmeg to season, two
tablespoonfuls of melted butter, and a tablespoonful of flour.
Cook until smooth, stirring constantly, take from the fire, add
two tablespoonfuls of butter and the juice of half a lemon, pour
over the fish, and serve.

BROILED SALT MACKEREL--I

Soak the fish over night in cold water. In the morning drain, cover
with boiling water, and let stand for an hour. Rinse in cold water,
wipe dry, and soak for twenty minutes in oil and vinegar or lemon-juice.
Broil and serve with melted butter, lemon-juice, and minced parsley.

BROILED SALT MACKEREL--II

Prepare the fish according to directions given in the preceding
recipe. Take the fish from the hot water and cover for five minutes
with cold water. Wipe dry, soak in olive-oil and lemon-juice for
half an hour, drain, broil, and serve with Tartar Sauce.

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BROILED SALT MACKEREL--III

Soak over night, drain, wipe, rub with butter, and broil. Pour
over it a sauce made of a tablespoonful of butter, a teaspoonful
of lemon-juice or vinegar, a tablespoonful of hot water, a pinch
of pepper, and a chopped cucumber pickle. Bring to the boil and
pour over the f