ned with pepper, salt,
sugar, and grated onion.

BAKED MACKEREL--I

Clean the mackerel, split down the back and cut each fish in four
pieces. Put in a baking-dish in layers, seasoning each layer with
bay-leaves, cloves, pepper-corns, and sliced onions or shallots.
Cover with one cupful of stock, three tablespoonfuls each of white
wine and vinegar, one tablespoonful each of anchovy sauce and mushroom
catsup, and a teaspoonful of Worcestershire. Bake in a moderate
oven. Take out the fish carefully, strain the sauce over them,
and let cool.

BAKED MACKEREL--II

Split a fresh mackerel, take out the backbone, dry thoroughly, and
sprinkle the inside with salt and pepper. Drain the liquor from a
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quart of oysters and put aside a dozen of the large ones. Chop the
remaining oysters coarsely. Fry two chopped onions in butter, add
the chopped oysters with three chopped hard-boiled eggs and a
tablespoonful of minced parsley. Season with salt and pepper and
cool. Mix with the yolks of two raw eggs and a tablespoonful of
butter. Stuff the fish and sew up. Put into a baking-pan, cover
with buttered paper, and bake for twenty minutes, basting as
required. Add the oysters and bake for five minutes longer. Serve
the fish on a warm platter with lemon-juice squeezed over it, and
place the oysters around it on thin circles of toast spread with
anchovy paste. Garnish with parsley and lemon and serve very hot.

BAKED MACKEREL--III

Gash two cleaned fresh mackerel, and put in a buttered baking-dish
with two tablespoonfuls of white wine, three tablespoonfuls of
mushroom liquor, a chopped shallot, and salt and pepper to season.
Cover with buttered paper and bake for fifteen minutes in a moderate
oven. Take up the fish and add to the gravy a little chopped onion,
mushrooms, shallot, parsley, and garlic fried together, and
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enough white stock to make the required quantity of sauce. Thicken
with butter and flour cooked together, take from the fire and add
the yolks of three eggs well beaten. Add the juice of half a lemon
and a tablespoonful of butter, and pour over the fish.

BAKED MACKEREL--IV

Soak a fresh cleaned fish for half an hour in olive-oil and lemon-juice.
Lay in a baking-pan upon thin slices of fat salt pork, sprinkle
with salt and pepper, and bake for twenty-five minutes. Serve with
Tomato Sauce.

BAKED FILLET OF MACKEREL

Remove the head and backbone from a large fresh mackerel, and place
the roe