Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Pepper and salt to taste, a small quantity of oil. Mackerel should never be washed when intended to be broiled, but merely wiped very olean and dry after taking out the gills and inside. Open the back, and put in a little pepper, salt, and oil ; broil it over a clear fire, tarn it over on both sides, and also on the back. When sufficiently cooked, the flesh can be detached from the bone, which will be in about ten 40 Mother's Cook Book. minutes for a small mackerel. Chop a little parsley, work it up in the butter, with pepper and salt to taste, and a squeeze of lemon juice, and put it in the back. Serve before the butter is quite melted. Mode : Scale and clean the pike, and fasten the tail in its mouth by means of a skewer. Lay it in cold water, and when it boils, throw in the salt and vinegar. The time for boiling depends, of coarse, on the size of the fish; but a middling-sized pike will take about half an hour. Serve with Dutch or anchovy sance, and plain melted butter. Mackerel baked will be found palatable. Clean and trim the fish nicely, say four large ones, or half a dozen small ones, bone them and lay neatly in a baking dish, or a bed of potato chips well dusted with a mixture of pepper and salt; on the potatoes place a few pieces of butter. Dustthe fish separately with pepper and salt, and sprinkle slightly with a diluted mixture of anchovy sauce and catsup. Bake three quarters of an hoar. SALT MACKEREL WITH CREAM SAUCE. Soak over night in lukewarm water, changing this in the morning for ice-cold. Rub all the salt off, and wipe dry. Grease your gridiron with butter, and rub the fish on both sides with the same, melted. Then broil quickly over a clear fire, turning with a cake-turner so as not to break it. Lay upon a hot water dish, and cover until the sauce is ready. Heat a small cap of milk to scalding. Stir into it a teaspoonful of corn-starch wet up with a little water. When this thickens, add two tablespoonfuls of butter, pepper, salt, and chopped parsley. Beat an egg light, pour the sauce gradually over it, put the mixture again over the fire, and stir one minute, not more. Pour upon the fish, and let all stand, covered, over the hot water in the chafing dish. Mother's Cook Book. Fat fresh boiling water under the dish before sending to table. BOILED EELS. Four small eels, sufficient water to cover them; a large bunch of parsley. Choose small eels for boiling, put them on a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen. FRICASSEED EELS. After skinning, clearing, and cutting five or six eels in pieces of two inches in length, boil them in water nearly to cover them, until tender; then add a good-sized bit of butter, with a teaspoonful of wheat flour or rolled cracker, worked into it, and a little scalded and chopped parsley; add salt and pepper to taste, and a wine-glass of vinegar if liked; let them simmer for ten minutes and serve hot. FRIED EELS. After cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat floor or rolled cracker, and fry as directed for other fish, in hot lard or beef dripping, salted. They should be browned all over and thoroughly done, Eels may be prepared in the same manner and broiled. COLLARED EELS. One large eel, pepper and salt to taste; two blades of mace, two cloves, a little allspice finely pounded, six leaves of sage, and a small bunch of herbs mineed very small. Mode: Bone the eel and skin it; split it, and sprinkle it over with the ingredients, taking care that the spices are 42 Mother's Cook Book.