Modern cookery, in all its branches

After having taken off and divided the flesh of the fish, as above, place it flat in one layer in a wide stewpan or saucepan, and just cover the fillets with cold water ; throw in a teaspoonful of salt, and two or three small sprigs of parsley ; bring the mackerel slowly to a boil, clear off the scum with care, and after two or three minutes of slow simmering try the fillets with a fork ; if the thick part divides with a touch, they are done. Lift them out cautiously with a slice ; drain, and serve them very hot with good parsley and butter ; or strip off the skin quickly, and pour a Mditre d' Hotel sauce over them. MACKEREL BROILED WHOLE. (An excellent Receipt.) Empty and cleanse perfectly a fine and very fresh mackerel, but without opening it more than is needful ; dry it well, either in a cloth or by hanging it in a cool air until it is stiff ; make with a sharp knife a deep incision the whole length of the fish on either side of the back bone, and about half an inch from it, and with a feather put in a little cayenne and fine salt, mixed with a few drops of good salad oil or clarified butter. Lay the mackerel over a moderate fire upon a well-heated gridiron which has been rubbed with suet ; loosen it gently should it stick, which it will do unless often moved ; and when it is equally done on both sides, turn the back to the fire. About [chap. ii. half an hour will broil it well. If a sheet of thickly-buttered writing-paper be folded round it, and just twisted at the ends before it is laid on the gridiron, it will be finer eating than if exposed to the fire ; but sometimes when this is done, the skin will adhere to the paper, and be drawn off with it, which injures its appearance. A cold Mditre d' Hotel sauce (see Chapter V.), may be put into the back before it is sent to table. This is one of the very best modes of dressing a mackerel, which in flavour is quite a different fish when thus prepared to one which is simply boiled. A drop of oil is sometimes passed over the skin to prevent its sticking to the iron. It may be laid to the fire after having been merely cut as we have directed, when it is preferred so. 30 minutes ; 2 5 if small. MACKEREL STEWED WITH WINE. ( Very good.) Work very smoothly together a large teaspoonful of flour with two ounces of butter, put them into a stewpan, and stir or shake them round over the fire until the butter is dissolved ; add a quarter of a teaspoonful of mace, twice as much salt, and some cayenne ; pour in by slow degrees three glasses of claret ; and when the sauce boils, lay in a couple of fine mackerel well cleaned, and wiped quite dry ; stew them very softly from fifteen to twenty minutes, and turn them when half done ; lift them out, and dish them carefully ; stir a teaspoonful of made mustard to the sauce, give it a boil, and pour it over the fish. When more convenient, substitute port wine and a little lemon-juice, for the claret. Mackerel, 2 ; flour, 1 teaspconful ; butter, 2 oz. ; seasoning of salt, mace, and cayenne ; claret, 3 wine-glassesful ; made mustard, 1 teaspoonful : 15 to 20 minutes. FILLETS OF MACKEREL STEWED IN WINE. {Excellent.)