The encyclopaedia of practical cookery

Boil up, and add the juice of a lemon and the beaten yolks of two or three eggs ; when it is all thoroughly warm, turn it out on to a dish, with a circle of mashed potatoes or boiled rice round, and serve. Care must be taken not to let the liquor boil after the eggs have been put in, or it will curdle. Mackerel Roes in Cases. — Use soft roes of Mackerel, and pour over them boiling salted water with a dash of vinegar in it ; in five minutes’ time take them out of the water and drain on a cloth. Put a lump of butter in a stewpan with a minced shallot, fry it for a few minutes, then put in three or four chopped mushrooms, 1 table-spoonful each of minced parsley and flour, the strained juice of half a lemon, and about 1 breakfast-cupful of stock; season to taste with salt and pepper, and stir the sauce over the fire until boiling and thickened. Oil the interior of some paper cases, put a small quantity of the sauce in each, then put in the roes, and cover with the remainder of the sauce. Put the cases for about ten minutes in a moderate oven, For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Mackerel — continued. arrange them on a hot dish, decorate tastefully with parsley (see Fig. 1122), and serve. Fig. 1122. Mackerel Roes in Cases. Mackerel Salad. — (1) Clean and wash three Mackerel, put them in a saucepan of boiling water, and boil until tender. Drain the fish, leave them till cold, then cut off the heads and separate the flesh from the bones, arranging the fillets of fish tastefully on a dish. Blanch and skin Mb. of almonds, put them in a mortar with three peeled cloves of garlic, and pound. Remove the crust from half a penny French roll, and soak the crumb in water ; then squeeze it well, put it in with the almonds and garlic, and pound the whole together until quite smooth ; mix in 1 wineglassful of vinegar and sufficient water to bring it to the consistency of thick cream. Pour the sauce over the fish, dust it over with salt and a small quantity of cayenne pepper, and serve. (2) Clean a fresh Mackerel, put it into a saucepan of boiling water, and boil slowly for twenty -five minutes. When cooked, drain the Mackerel, leave it till cold, skin and remove all the bones, and flake the flesh of the fish with two forks. Wash the hearts of two lettuces, break them asunder, and put them in a Salad-bowl ; put in the fish, and pour over it a remoulade sauce. Cut some hard-boiled eggs into quarters, bone and fillet some anchovies, arrange them as a garnish round the salad, and serve. Mackerel Soft-Roes. — These can be boiled in vinegar and ! salted water, and afterwards replaced in the fish when boiled. Or they may be cut up small, warmed in white sauce, and used for filling patties. Or again, they may be fried and used for garnish. Mackerel Soft-Roes in Cases. — Select six soft-roed Mackerel, and boil them till well done ; then take out the roes, put them into small paper cases, sprinkle finelychopped parsley and grated breadcrumb over, season with pepper and salt, and put a small piece of butter on each. Bake them in the oven until browned, and serve with white sharp sauce containing the juice of one lemon to the half-pint.