A handbook of fish cookery

in a fold of buttered note-paper, and lay on the gridiron. Broil carefully over a clear red fire for twenty minutes, turning occasionally. They may be broiled without the paper, in which case fifteen minutes will be more than long enough, but will taste less delicate and be less easily digested. Lay on a hot dish, cover closely, and serve with or without mattre hotel butter. Mackerel, Baked. — Large mackerel are preferable for this mode. After cleaning and taking out the roes, fill with the following forcemeat : — Three ounces of breadcrumbs, an ounce of finely-shred beef suet, the same of chopped parsley, a pinch of savoury herbs, minced chives, and pepper and salt. Bind the mixture with a beaten egg. When the fish has been filled, sew the sides together with strong thread, lay it on a baking dish, dredge a little flour over it, and pour over either some melted butter or clarified fat. Bake twenty minutes. Serve with the same butter to which some chopped parsley has been added, or with a sauce piquante. Mackerel, Boiled,— Wash and empty them without splitting them more than can be helped. Lay them in hot water with plenty of salt. Let the water come to a boil, then draw aside and simmer them till the skin shows signs of breaking. Drain, and serve on a clean serviette. Garnish with parsley. Serve either parsley or fennel sauce with them. Mullet, Red. — These fish are much the best if cooked in buttered paper. They may be roast, baked, or boiled — all ways are excellent if the precaution of wrapping up be observed. A liberal share of butter should be enclosed with them. The gills and fins only are removed ; the inside remains untouched, as the liver is much esteemed. Cook them about twenty-five minutes, take out of the papers, and serve with plenty of sauce in a tureen. Add the liquor which has oozed from the fish to some plain melted butter, with a spoonful of anchovy sauce, a squeeze of lemon juice, and a glassful of some good red wine. Mullet, Red (Broiled a la maitre d'hotel). — Clean the mullet and empty them, score them across in several places, lay them to soak in a marinade of salad oil and minced sweet herbs — garlic also if the taste is liked. Let them lie in this for half an hour. Drain them, sprinkle with salt and pepper, lay on a gridiron, and broil over a clear fire, turning on both sides. Mullet, Grey. — The grey mullet is but seldom offered for sale. It is generally thought much inferior to the red, and is only seasonable during the heat of summer. It may be cooked in any of the ways given for mackerel or for red mullet. Oysters. — Oysters are never so excellent or so easy of digestion as when they are eaten straight out of the newly-opened shell. If carefully opened, and none of the juice be spilt, they will need no seasoning ; but if it be preferred, salt and pepper may be sprinkled over them, also a squeeze of lemon juice. Brown bread and butter is the usual accompaniment to them. Oysters, Browned in their own gravy. — This is a very dainty dish. Take a dozen or more large oysters, open them carefully, and pour the juice from each