Bring to the boil, take from the fire, thicken with the yolks of
four eggs and add two tablespoonfuls of butter, two tablespoonfuls
of minced parsley, and the juice of a lemon. Pour over the fish
and serve.

MACKEREL A LA TYROL

Wash and dry two fresh fish, and put into a saucepan with salt,
pepper, grated nutmeg, chopped parsley and onion, and two tablespoonfuls
of cider. Cover and cook for half an hour, then add one cupful
of white stock thickened with flour and butter, the yolk of an
egg, and a tablespoonful of tarragon vinegar. Strain the sauce
over the fish, cover with crumbs, dot with butter, and brown in
the oven. Serve in the same dish.

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FILLETS OF MACKEREL A LA HORLY

Clean and fillet the fish, remove the skin and bones and soak for
an hour in oil and lemon-juice, seasoned with chopped onion, parsley,
salt, pepper, and sweet herbs. Drain, dredge with flour, dip in
beaten eggs, roll in crumbs, fry in deep fat, and serve with Tomato
Sauce.

FILLETS OF MACKEREL A L'INDIENNE

Fillet two large fresh mackerel, cut in two and remove the skin.
Simmer for fifteen minutes with two tablespoonfuls each of melted
butter and curry powder mixed with two wineglassfuls of white wine.
Season with salt and pepper. Prepare a Cream Sauce and add to it
two tablespoonfuls of butter and the juice of a lemon. Pour over
the fish and serve with a border of plain boiled rice.

MACKEREL A LA BRETONNE

Wash and split a large mackerel, wipe dry, dredge with flour, and
fry brown in butter. Sprinkle with salt, pepper, and lemon-juice.

SALT MACKEREL A LA BRETONNE

Soak the fish for twelve hours and prepare according to directions
given above. Serve with melted butter.

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SCOTCH MACKEREL PIE

Make a forcemeat of the roe and some parsley, onion, butter, bread
crumbs, thyme, sweet marjoram, and the yolk of an egg. Cut the
fish into strips, spread with the filling, and roll. Arrange in a
deep dish, pour in half a cupful of stock, and cover with a layer
of mashed potatoes. Bake for three quarters of an hour and serve.

TOASTED SALT MACKEREL

Soak over night in cold water, and hang up for a day or two until
perfectly dry. Put in a dry tin and set into the oven for ten minutes.

MACKEREL EN PAPILLOTES

Oil a sheet of paper a little larger than the fish. Lay a slice of
cooked ham on each piece of paper, and spread with chopped onion,
carrot, parsley, and green pepper fried together in butter. Lay
a mackerel