of the fish sauces, more
especially "Matre d'Hotel Sauce."

BOILED SALT MACKEREL.

Wash and clean off all the brine and salt; put it to soak with the
meat side down, in cold water over night; in the morning rinse it in
one or two waters. Wrap each up in a cloth and put it into a kettle
with considerable water, which should be cold; cook about thirty
minutes. Take it carefully from the cloth, take out the backbones and
pour over a little melted butter and cream; add a light sprinkle of
pepper. Or make a cream sauce like the following:

Heat a small cup of milk to scalding. Stir into it a teaspoonful of
cornstarch wet up with a little water. When this thickens, add two
tablespoonfuls of butter, pepper, salt and chopped parsley, to taste.
Beat an egg light, pour the sauce gradually over it, put the mixture
again over the fire, and stir one minute, not more. Pour upon the
fish, and serve it with some slices of lemon, or a few sprigs of
parsley or water-cress, on the dish as a garnish.

BAKED SALT MACKEREL.

When the mackerel have soaked over night, put them in a pan and pour
on boiling water enough to cover. Let them stand a couple of minutes,
then drain them off, and put them in the pan with a few lumps of
butter; pour on a half teacupful of sweet cream, or rich milk, and a
little pepper; set in the oven and let it bake a little until brown.

FRIED SALT MACKEREL.

Select as many salt mackerel as required; wash and cleanse them well,
then put them to soak all day in _cold_ water, changing them every two
hours; then put them into fresh water just before retiring. In the
morning drain off the water, wipe them dry, roll them in flour, and
fry in a little butter on a hot, thick-bottomed frying pan. Serve with
a little melted butter poured over, and garnish with a little parsley.

BOILED FRESH MACKEREL.

Fresh mackerel are cooked in water salted, and a little vinegar added;
with this exception they can be served in the same way as the salt
mackerel. Broiled ones are very nice with the same cream sauce, or you
can substitute egg sauce.

POTTED FRESH FISH.

After the fish has laid in salt water six hours, take it out, and to
every six pounds of fish take one-quarter cupful each of salt, black
pepper and cinnamon, one-eighth cupful of allspice, and one
teaspoonful of cloves.

Cut the fish in pieces and put into a half gallon stone baking-jar,
first a layer of fish, then the spices, flour, and then spread a