large claws
are furnished with nobs, and those of the other, are always
serrated. With the former, it keeps firm hold of the stalks of
submarine plants, and with the latter, it cuts and minces its
food with great dexterity. The knobbed, or numb claw, as it is
called by fishermen, is sometimes on the right and sometimes on
the left, indifferently.

BAKED MACKEREL.

279. INGREDIENTS.--4 middling-sized mackerel, a nice delicate forcemeat
(_see_ Forcemeats), 3 oz. of butter; pepper and salt to taste.

_Mode_.--Clean the fish, take out the roes, and fill up with forcemeat,
and sew up the slit. Flour, and put them in a dish, heads and tails
alternately, with the roes; and, between each layer, put some little
pieces of butter, and pepper and salt. Bake for 1/2 an hour, and either
serve with plain melted butter or a _maitre d'hotel_ sauce.

_Time_.--1/2 hour. _Average cost_ for this quantity, 1s. 10d.

_Seasonable_ from April to July.

_Sufficient_ for 6 persons.

_Note_.--Baked mackerel may be dressed in the same way as baked herrings
(_see_ No. 268), and may also be stewed in wine.

WEIGHT OF THE MACKEREL.--The greatest weight of this fish seldom
exceeds 2 lbs., whilst their ordinary length runs between 14 and
20 inches. They die almost immediately after they are taken from
their element, and, for a short time, exhibit a phosphoric
light.

BOILED MACKEREL.

280. INGREDIENTS.--1/4 lb. of salt to each gallon of water.

_Mode_.--Cleanse the inside of the fish thoroughly, and lay it in the
kettle with sufficient water to cover it with salt as above; bring it
gradually to boil, skim well, and simmer gently till done; dish them on
a hot napkin, heads and tails alternately, and garnish with fennel.
Fennel sauce and plain melted butter are the usual accompaniments to
boiled mackerel; but caper or anchovy sauce is sometimes served with it.
(_See_ Coloured Plate, F.)

_Time_.--After the water boils, 10 minutes; for large mackerel, allow
more time.

_Average cost_, from 4d.

_Seasonable_ from April to July.

_Note_.--When variety is desired, fillet the mackerel, boil it, and pour
over parsley and butter; send some of this, besides, in a tureen.

BROILED MACKEREL.

281. INGREDIENTS.--Pepper and salt to taste, a small quantity of oil.

_Mode_.--Mackerel should never be washed when intended to be broiled,
but merely wiped very clean and dry, after taking out the gills an