on top. Chop fine six shallots or three small onions, half
a pound of mushrooms, and three or four sprigs of parsley. Add
a teaspoonful of salt, and a pinch of pepper. Put half of this
mixture in a buttered baking-pan, lay the fish upon it, and pour
over six tablespoonfuls of white wine. Spread the remaining seasoning
on top, sprinkle with crumbs, dot with butter, cover with buttered
paper, and bake for thirty minutes. Pour over a little melted butter,
garnish with lemon and parsley, and serve in the dish in which it
is baked.

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BAKED FILLETS OF MACKEREL

Butter an oval baking-dish and spread chopped oysters on the bottom.
Arrange upon it the fillets of four fresh mackerel, skinned and
seasoned with salt and pepper. Sprinkle with chopped onion, parsley,
and mushrooms, cover with one cupful of beef stock thickened with
browned flour, sprinkle with crumbs, dot with butter and bake for
half an hour. Sprinkle with lemon-juice and serve in the same dish.

BAKED FILLETS OF MACKEREL

Clean and fillet the fish. Put in a buttered baking-dish, season
with salt, pepper, and minced parsley, squeeze lemon juice over,
pour on a little melted butter, cover with buttered paper, and
bake. Drain, and serve with Maitre d'Hotel Sauce.

BAKED FILLETS OF MACKEREL WITH CREAM

Cook the prepared fillets in melted butter and drain. Thicken two
cupfuls of white stock with butter and flour cooked together, add
a wineglassful of white wine, take from the fire, and add the yolks
of two eggs well beaten. Cover the fillets with the sauce,
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sprinkle with crumbs and grated cheese, dot with butter, and bake
brown. Sprinkle with lemon-juice and serve in the same dish.

MACKEREL BAKED IN CREAM

Skin and bone a large fish. Cut it into four pieces, season it
and fry in butter. Drain it and keep warm. Mix a cupful of white
stock with two tablespoonfuls of Sherry and the yolk of an egg.
Cook until it thickens, and pour over the fish, seasoning with
minced parsley and onion. Sprinkle with crumbs and bake until brown.

BAKED FRESH MACKEREL WITH FINE HERBS

Split and clean the fish, remove the head and tail, put into a
buttered dripping-pan, sprinkle with salt and pepper, dot with butter,
and pour over two-thirds of a cupful of milk. Bake for twenty-five
minutes in a hot oven.

BAKED SPANISH MACKEREL WITH FINE HERBS

Butter a baking-dish, sprinkle with chopped shallots, parsley and
mushrooms, lay a cleaned mackerel upon it, s