hopped shallots, and salt, pepper, and grated nutmeg to season.
Add two cupfuls of white wine, cover and cook slowly for thirty
minutes. Take up the fish, thicken the sauce with a tablespoonful
each of butter and flour cooked together, and boil, for five minutes.
Take from the fire, add the yolks of three eggs beaten with a cupful
of cream, season with lemon-juice and minced parsley, pour over
the fish, and serve.

SPANISH MACKEREL A LA CASTILLANE

Open a Spanish mackerel, take out most of the backbone, season
with salt and pepper, and stuff with seasoned crumbs. Put into a
buttered baking-dish with two sliced onions, a bunch of parsley,
half a cupful of Sherry, and two cupfuls of white stock. Cover with
a buttered paper and cook for half an hour in the oven, basting
as needed. Take up the fish, strain the sauce and thicken with
butter and flour cooked together. Season with lemon-juice and
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anchovy paste, add a tablespoonful of butter, pour over the fish,
and serve.

SPANISH MACKEREL A L'ESPAGNOLE

Put a cleaned Spanish mackerel in a buttered pan with one cupful
each of wine and white stock. Season with salt, pepper, and grated
nutmeg, add a bunch of parsley, and a clove of garlic, cover with
buttered paper, and simmer for forty minutes. Take up the fish,
thicken the sauce with browned flour, season with lemon-juice and
melted butter, pour over the fish, and serve.

SPANISH MACKEREL A LA NASSAU

Clean and gash a large mackerel. Put in a buttered dish with salt,
pepper, half a dozen peeled and sliced tomatoes, two wineglassfuls of
white wine and half a cupful of water. Add two sliced and parboiled
onions, a tablespoonful of minced parsley, and half a cupful of
mushrooms. Add two tablespoonfuls of butter, cover with buttered
paper, and bake for half an hour, basting as needed. Take out the
fish and add enough stock to make the required quantity of sauce.
Thicken with a tablespoonful each of butter and flour cooked together,
pour over the fish, cover with crumbs,
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dot with butter, and bake brown. Squeeze lemon-juice over and serve.

SPANISH MACKEREL A LA VENITIENNE

Put the cleaned mackerel into a baking-pan with salt, pepper, grated
onion, grated nutmeg, minced parsley, a tablespoonful of butter
and half a cupful each of white wine and white stock. Cover with
a buttered paper and cook for forty minutes, basting as needed.
Take out the fish and add two cupfuls of white stock to the sauce.