prinkle with more chopped
shallots, parsley and mushrooms, season with
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salt, pepper, grated nutmeg, and dots of butter. Add two wineglassfuls
of white wine and a cupful of white stock. Cover with a buttered
paper and boil, basting frequently. Thicken the sauce with a
tablespoonful of flour cooked in butter, pour over the fish, sprinkle
with crumbs, dot with butter, and bake brown. Squeeze lemon-juice
over the top and serve in the same dish.

BAKED MACKEREL WITH OYSTER STUFFING

Make a stuffing of a dozen chopped oysters, a cupful of bread crumbs,
the chopped yolks of two hard-boiled eggs, a tablespoonful of butter,
and onion-juice, minced parsley, salt, and pepper to season. Bind
with the yolk of a raw egg and fill a cleaned fresh mackerel with
the stuffing. Put the fish on a buttered baking-dish, dredge with
flour and pour around it a cupful each of boiling water and stock.
Bake until done, basting often with melted butter and the drippings.
When done slide on to a hot platter and add to the remaining liquid
sufficient warm water to make the required quantity of sauce. Thicken
with browned flour, seasoned with tomato catsup and Worcestershire,
pour over the fish, and serve.

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BAKED SALT MACKEREL

Soak over night in cold water. In the morning drain, cover with
boiling water, and let stand for five minutes. Drain and put into
a baking-pan. Rub with butter, season with pepper, and pour over
half a cupful of cream or milk. Bake until brown.

BAKED SALT MACKEREL WITH CREAM SAUCE

Soak a salt mackerel over night. In the morning drain, rinse, and
put into a baking-pan with a pint of milk. Bake for twenty minutes,
take up the fish, and thicken the milk with a tablespoonful each
of butter and flour cooked together. Season with salt and pepper,
pour over the fish, and serve.

FRIED MACKEREL

Fry three slices of salt pork, and add to the fat a teaspoonful
of Worcestershire Sauce. Fry in this fresh mackerel, dredged with
flour. Season with melted butter. The mackerel may be dipped in
beaten egg before it is dipped in flour.

FRIED SALT MACKEREL

Soak all day in cold water, changing the
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water every two hours. In the morning drain, wipe dry, roll in flour
and fry in melted butter. Serve with melted butter and parsley.

MACKEREL A LA HAVRAISE

Clean the fish, take out the backbone and put into a baking-pan. To
each mackerel add four tablespoonfuls of butter, two tablespoonfuls
of c