Rolled Mackerel. — Cut off the heads and thoroughly clean and wipe some soft-roed Mackerel ; cut them open and remove the backbone, split the fish in halves, and put a roe on each half ; sprinkle pepper, salt, and flour over, and roll them up tightly, the tails sticking outwards. Pack them closely in a deep baking-dish, pour some vinegar mixed with a little water✪ Rolled Mackerel over them, season with pepper and salt, cover with a plate, and bake in a moderate oven for an-honr-and-a-half. When cooked, arrange the fish on a hot dish, strain the cooking-liquor over them, with 1 table-spoonful of anchovy essence added, and serve either hot or cold. Salted Mackerel. — Select some freshly-caught Mackerel, and slit them down the back to remove the guts, livers, roes, and gills, taking great care not to burst the gall, and wipe them well both inside and out. In the meantime, put Jgall. of cold water into a deep pan, and add lib. of salt, Joz. of saltpetre, and Jib. of coarse sugar✪ Salted Mackerel. Put the fish in this, and let them remain for abnut six hours or so, accord- ing to their size. Take out and stretch them between two laths put across the back of each one, wash them in the pickle, and hang up to diy. Let them remain for a couple of hours, then put them into hot smoke for an hour (see CURING), then into cooler smoke, and let them remain until they are of a dark chestnut colour, which will take about twenty hours or so. When they are quite cold, pack them, and put them into a diy room until wanted. The fish should be as fresh as possible, for if kept any time they lose their flavour and have a dark appearance. Scalloped Mackerel. — Clean the Mackerel and boil them ; when tender, drain, carefully remove all the skin and bones, and divide them into flakes with two forks. For each Mackerel allow 1 teacupful of shrimps, remove their skins, and mix them with the flaked fish. Put the trimmings of the Mackerel and shrimps in a saucepan with sufficient cold water to cover, and boil slowly for half-an-hour. Put 1 teacupful of milk in a stewpan with sufficient cornflour to make it thick, and stir over the fire until boiling. Strain the liquor from the fish-bones, and mix it with the thickened milk ; if at all lumpy, the whole should be strained through a fine sieve and returned to the stewpan ; pour in a small quantity each of essence of soy and anchovies, and mush- room and walnut ketchups ; season to taste with salt and pepper, a small quantity each of grated nutmeg and lemon- peel, and a very small quantity of cayenne pepper. Put For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 903 Mackerel — continued. the fish in the sauce, and stir until the ■whole is well mixed, squeezing in some lemon-juice at the same time. Fill some scallop-shells with the mixture, strew grated breadcrumb on the top, and pour about 1 table-spoonful of warmed butter✪ Scalloped Mackerel over each. Put them into a brisk oven for ten minute a, and then, if not sufficiently browned, pass a hot salamander over them. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the shells on it, with groups of parsley between each, and serve.

AI-modernized reading of the original text

Rolled Mackerel. — Cut off the heads and thoroughly clean and wipe some soft-roed Mackerel ; cut them open and remove the backbone, split the fish in halves, and put a roe on each half ; sprinkle pepper, salt, and flour over, and roll them up tightly, the tails sticking outwards. Pack them closely in a deep baking-dish, pour some vinegar mixed with a little water over them, season with pepper and salt, cover with a plate, and bake in a moderate oven for an hour and a half. When cooked, arrange the fish on a hot dish, strain the cooking-liquor over them, with 1 table-spoonful of anchovy essence added, and serve either hot or cold. Salted Mackerel. — Select some freshly-caught Mackerel, and slit them down the back to remove the guts, livers, roes, and gills, taking great care not to burst the gall, and wipe them well both inside and out. In the meantime, put 1/2 gall. of cold water into a deep pan, and add lib. of salt, Joz. of saltpetre, and Jib. of coarse sugar. Put the fish in this, and let them remain for about six hours or so, according to their size. Take out and stretch them between two laths put across the back of each one, wash them in the pickle, and hang up to diy. Let them remain for a couple of hours, then put them into hot smoke for an hour (see CURING), then into cooler smoke, and let them remain until they are of a dark chestnut colour, which will take about twenty hours or so. When they are quite cold, pack them, and put them into a diy room until wanted. The fish should be as fresh as possible, for if kept any time they lose their flavour and have a dark appearance. Scalloped Mackerel. — Clean the Mackerel and boil them ; when tender, drain, carefully remove all the skin and bones, and divide them into flakes with two forks. For each Mackerel allow 1 teacupful of shrimps, remove their skins, and mix them with the flaked fish. Put the trimmings of the Mackerel and shrimps in a saucepan with sufficient cold water to cover, and boil slowly for half-an-hour. Put 1 teacupful of milk in a stewpan with sufficient cornflour to make it thick, and stir over the fire until boiling. Strain the liquor from the fish-bones, and mix it with the thickened milk ; if at all lumpy, the whole should be strained through a fine sieve and returned to the stewpan ; pour in a small quantity each of essence of soy and anchovies, and mushroom and walnut ketchups ; season to taste with salt and pepper, a small quantity each of grated nutmeg and lemon-peel, and a very small quantity of cayenne pepper. Put For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Mackerel — continued. the fish in the sauce, and stir until the ■whole is well mixed, squeezing in some lemon-juice at the same time. Fill some scallop-shells with the mixture, strew grated breadcrumb on the top, and pour about 1 table-spoonful of warmed butter over each. Put them into a brisk oven for ten minutes, and then, if not sufficiently browned, pass a hot salamander over them. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the shells on it, with groups of parsley between each, and serve.

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