ish.

BROILED SALT MACKEREL WITH CREAM

Soak over night in cold water, drain, wipe dry, rub with oil, and
broil. Serve on a hot platter and pour over half a cupful of hot
cream. Sprinkle with minced parsley.

BROILED MACKEREL WITH TARRAGON SAUCE

Soak the cleaned fish for an hour in olive-oil, and broil. Serve
with melted butter seasoned with pepper, salt, and tarragon vinegar.

BOILED MACKEREL--I

Boil in water or stock to cover, seasoning with onion, sweet herbs,
pepper, salt, cloves, and vinegar. Strain the liquor, thicken it
with butter and flour blended together, and add to it minced parsley
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and hard-boiled eggs, chopped fine. Pour over the fish and serve.

BOILED MACKEREL--II

Boil in salted water until done and drain. Serve with Egg Sauce.

BOILED MACKEREL-III

Boil a fresh mackerel in salted and acidulated water. Drain, and
serve with a Cream Sauce.

BOILED MACKEREL--IV

Clean a fresh mackerel and split it down the back. Put it in a
dripping-pan and pour over it two cupfuls of boiling water, two
tablespoonfuls each of vinegar and lemon-juice, and a teaspoonful
of salt. Add a sliced onion and boil for three quarters of an hour.
Take up the fish, strain the liquid, add a teaspoonful of capers,
bring to the boil, and pour over the fish.

BOILED MACKEREL WITH GOOSEBERRY SAUCE

Boil the mackerel in salted and acidulated water. Boil two cupfuls
of gooseberries in water to cover until soft. Drain, rub through
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a sieve, and mix with an equal quantity of the fish broth, thickened
with butter and flour. Add two tablespoonfuls of melted butter.

BOILED MACKEREL A LA PERSILLADE

Boil the fish according to directions given in the preceding recipe.
Beat together with an egg-beater half a cupful of olive-oil, the
juice of two lemons, two tablespoonfuls of minced parsley, one
tablespoonful of mustard, and a little tarragon vinegar. Pour over
the fish and serve.

FRESH BOILED MACKEREL

Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth
and baste closely. Boil for three-quarters of an hour in salted
water, drain, and take off the cloth. Strain a cupful of the water in
which the fish was boiled, and bring to the boil with a tablespoonful
of walnut catsup, a teaspoonful of anchovy paste, and the juice of
half a lemon. Thicken with butter and browned flour.

BOILED MACKEREL A LA BOLONAISE

Clean four fresh mackerel, remove the heads and tails and cut in
halves crossw