Cookery for every household

Take as many mackerel as required, clean and wash them, cutting off the heads and fins. Wipe them dry, score the skin across several times, and season with pepper and salt equally distributed. Well grease a baking tin or dish, lay the mackerel on it, squeeze over a little lemon juice, place a slice of fat bacon or a small piece of dripping on the top of each, and bake in a moderate oven, basting once or twice with the fat. When the fish are ready, remove them carefully to a hot dish, and decorate them with parsley or fennel. Serve mustard, fennel, or goosebery sauce separately. Time to bake, 20 to 30 minutes. 226. Fillets of Dory & l’lndienne 1J lbs. John Dory. \ pt. curry sauce. I oz. butter. 1 table-sp. cream. 1 table-sp. lemon juice. Cut the fish in neat fillets free from skin and bone, and lay it in a greased baking dish. Season with pepper, salt, and lemon juice, and lay the butter in small pieces on the top. Cook the fish in a good oven from 10 to 12 minutes, then pour over the curry sauce and cook from 10 to 15 minutes longer. When ready, arrange the pieces of fish neatly on a hot dish, add the cream to the sauce, bring to the boil, and then strain over the fish. Garnish with neat slices of lemon and sections of hard-boiled egg if wished. Boiled rice may be served separately. Time to cook, about \ hour. Sufficient for 4 or 5 persons. Kippers and Bloaters See under Breakfast Dishes, p. 380. Ling (Lingue) A very useful fish, not unlike the cod in appearance, but more slender in form. It is generally very inexpensive. The flesh is firm and white, but rather lacking in flavour : it requires a good sauce to make it palatable. It may be cooked according to any of the directions given for cooking cod, and is very good in a fish pie and other made-up fish dishes. The flesh of ling is often salted, it is then difficult to distinguish from salted cod. The tongues and .sounds are considered very fine ; they are generally pickled and sold separately. The roe is also very good, and the liver supplies us with a certain amount of oil. 228. Mackerel, To Boil 3 mackerel. 1 onion. 1 carrot. A bunch of herbs. Cold water. \ tea-cupful vinegar. 12 white peppercorns. 1 bay-leaf. Salt. Clean and wash the mackerel, cutting oS the heads and fins. Prepare and slice thinly the carrot and onion, put them into a small fish kettle with the herbs and spices, and lay the fish on the top. Pour over sufficient cold water to just cover them, and add the vinegar and salt. Bring this quickly to the boil, and simmer slowly until the mackerel are ready. Then remove and drain the fish, slide them on to a hot dish with a dish paper on it, and garnish with parsley or fennel. Serve parsley, fennel, or other suitable sauce separately. Note. — Contrary to the general rule for boiling fish (see p. 78), mackerel is put on to cook in cold water. This is on account of the skin being so tender. Boiling water would break it at once and disfigure the fish. Time to boil, 15 to 20 minutes. 229. Mackerel, To Broil or Grill (Maquereaux Grilles) 2 mackerel. Marinade. 1 table-sp. salad oil. 1 table-sp. lemon juice. 1 shallot finely chopped. 1 tea-sp. chopped parsley. Pepper and salt.