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Broiled Mackerel a la Maitre d’Hotel. — (1) Chop off the heads, fins, and points of the tails of five large Mackerel, and with a sharp knife make a cut about lin. deep from head to tail. Put them into a marinade for fish for an hour and a half, using about 1 breakfast-cupful of sweet oil, rub well frequently, take them out, wipe, put them on an oiled gridiron at a little distance apart, and broil until done and of a good colour, turning on their backs for five minutes towards the finish. Take them off, put on a dish, lift up the flesh from the backs, pour in a little warmed butter seasoned with lemon-juice, chopped parsley, and salt and pepper to taste, and serve. (2) Cut off the heads and tails of three Mackerel, split them down the backs, and take out the bones ; then put them on a gridiron over a clear fire, and broil. Boil twelve small onions ; scald a bunch each of parsley and fennel, and a small cucumber, chop the two former, and cut the latter into dice. Put all these into a saucepan with a lump of butter, season to taste, cook for a very few minutes so as to thoroughly melt the butter, then turn the whole over the fish, already placed on a dish, squeeze over the juice of two lemons, and serve. Broiled Mackerel served with. Black Butter. — Cleanse half-a-dozen fine Mackerel, open and remove the bones (see Boning), spread a little butter, and sprinkle some pepper and salt over them. Put the fish on a gridiron, and broil over a clear fire. Put a pat of butter in a saucepan, and stir it over the fire till richly browned, then squeeze in some lemon-juice. Put the fish on a hot dish, arrange some neat little sprigs of parsley round, pour over the butter, and serve while very hot. Broiled Mackerel in Flemish Style. -Choose large Mackerel, clean, and stuff them with butter mixed with finely-chopped chives, shallots, a little lemon-juice, salt, and pepper. Wrap them in sheets of buttered paper, tie up the ends, and broil over a slow clear fire for twenty-five minutes, turning occasionally so as to cook them equally all through. When cooked, take off the papers, put the fish on a hot dish, and serve. Broiled Mackerel served with Normandy Sauce. —Clean and marinade five or six Mackerel in oil, a slice of onion, and a few sprigs of parsley. The roes must not be taken out. Fill up with as much maitre-d’hotel butter as they will hold, wrap round with sheets of oiled paper, securing the ends with thread, place them on a gridiron over a. clear fire, which must be a slow one, and broil for forty minutes or so. When done, remove the paper, put the fish on a dish, mask them with Normandy sauce, and serve with crofltons of fried bread for grrnish. Broiled stuffed Mackerel served with Mushroom Sauce. — Clean and remove the roes and fins from six Mackerel, wash and dry them, stuff with fish forcemeat, and sew up. Put them into a marinade with sweet-oil for about an hour, and rub frequently; then take them out, drain, put them on a gridiron over a very slow but char fire, and broil, allowing from forty to forty-five minutes. Put them on a dish, pour over mushroom sauce, and serve. Mackerel broiled in this way will require a long time, so that the stuffing may be cooked as well as the fish.