with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel ; but capfer or anchovy sauce is S«L*-K^ L^.J^^a^^' FISH. 247 sometimes served with it. When variety is desired, fillet the mack- erel, boil it, and pour over parsley and butter ; send some of this besides, in a tureen. Or for PicJued Mackerel^ boil as above, place in dish, take half the liquor in which they were boiled, add as much vinegar, a few pepper-corns and a bay leaf or two, boil ten minutes and when cold, pour over the fish✪ Boiled Mackerel. Broiled Mackerel. — Mackerel should never be washed when intended to be broiled, but merely wiped very clean and dry after taking out the gills and inside. Open the back, and put in a little pepper, salt✪ Broiled Mackerel, and oil ; broil it over a clear fire, turn it over on both sides, and also on the back. When sufficiently cooked, which will be in about ten minutes for a small mackerel, the flesh can be de- tached from the bone. Chop a little parsley, mix with butter^ pep- per and salt to taste, and a squeeze of lemon-^uice, and put it in the back. Serve before the butter is quite meltea, with a maitre d^ hotel sauce in a tureen. Salt Mackerel. — Take mackerel from the salt, w|ish carefully, and lay them inside downward in a pan of cold water for twelve to fifteen hours ; change the water frequently, and if wanted sooner the fish may be soaked m sweet or sour milk — it will freshen in half the time. Scrape clean, and for Boiled Mackerel wrap in a cloth and simmer fifteen minutes; it will be almost done when the water reaches boiling point ; remove, lay on it two hard-boiled e^gs✪ Salt Mackerel sliced, Eour drawn butter over and trim with parsley leaves. Boiling salt- sh hardens it. For Baked Mackerel, lay in shallow pan, the inside of fish down ; cover with water, and set it over a gentle fire or in an oven for twelve or fiften minutes ; then pour off* water, turn fish, put bits of butter in pan, and over the fish, sprinkle with pepper and fry for five minutes, then serve. Baked Mullet. — Cut one carrot and two onions into thin slices ; add thyme, parsley and marjoram, with pepper and salt to taste, and three taolespoons salad oil ; mix well together, cover each mul- let✪ Baked Mullet with the mixture, and roll it up in a piece of white paper, previ- ously oiled ; bake in a moderate oven half an hour, then carefully open the paper, place the fish neatly on a dish, ready to serve, and keep it warm. Melt a small piece butter, add a large pinch flour, a half cup good stock, and the vegetables, etc.✪ Baked Fish, the fish were cooked in. Let the sauce boil five minutes, add salt if wanted ; strain, skim, pour over the fish, and serve. Fried Pan- Fish. — Take perch, sun-fish, or any small fish✪ Fried Pan-Fish; place in pan with heads together, and fill spaces with smaller fish : when ready to turn, put a plate over, drain off* fat, invert pan, ana the fish will be left unbroken on the plate. Put the lard back in the pan and when hot, slip back the fisn, and when the other side is brown, drain, turn on plate as before, and slide them on tbe platter to go to the table. This improves the appearance, if not the flavor. The beads should be left on, and the shape preserved as fully as possible.

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with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel ; but capfer or anchovy sauce is S«L*-K^ L^.J^^a^^' FISH. 247 sometimes served with it. When variety is desired, fillet the mack- erel, boil it, and pour over parsley and butter ; send some of this besides, in a tureen. Or for PicJued Mackerel^ boil as above, place in dish, take half the liquor in which they were boiled, add as much vinegar, a few pepper-corns and a bay leaf or two, boil ten minutes and when cold, pour over the fish. Broiled Mackerel. — Mackerel should never be washed when intended to be broiled, but merely wiped very clean 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, turn it over on both sides, and also on the back. When sufficiently cooked, which will be in about ten minutes for a small mackerel, the flesh can be de- tached from the bone. Chop a little parsley, mix with butter^ pep- per and salt to taste, and a squeeze of lemon-^uice, and put it in the back. Serve before the butter is quite meltea, with a maitre d^ hotel sauce in a tureen. Salt Mackerel. — Take mackerel from the salt, w|ish carefully, and lay them inside downward in a pan of cold water for twelve to fifteen hours ; change the water frequently, and if wanted sooner the fish may be soaked m sweet or sour milk — it will freshen in half the time. Scrape clean, and for Boiled Mackerel wrap in a cloth and simmer fifteen minutes; it will be almost done when the water reaches boiling point ; remove, lay on it two hard-boiled e^gs sliced, Eour drawn butter over and trim with parsley leaves. Boiling salt- sh hardens it. For Baked Mackerel, lay in shallow pan, the inside of fish down ; cover with water, and set it over a gentle fire or in an oven for twelve or fiften minutes ; then pour off* water, turn fish, put bits of butter in pan, and over the fish, sprinkle with pepper and fry for five minutes, then serve. Baked Mullet. — Cut one carrot and two onions into thin slices ; add thyme, parsley and marjoram, with pepper and salt to taste, and three taolespoons salad oil ; mix well together, cover each mul- let with the mixture, and roll it up in a piece of white paper, previ- ously oiled ; bake in a moderate oven half an hour, then carefully open the paper, place the fish neatly on a dish, ready to serve, and keep it warm. Melt a small piece butter, add a large pinch flour, a half cup good stock, and the vegetables, etc., the fish were cooked in. Let the sauce boil five minutes, add salt if wanted ; strain, skim, pour over the fish, and serve. Fried Pan- Fish. — Take perch, sun-fish, or any small fish; place in pan with heads together, and fill spaces with smaller fish : when ready to turn, put a plate over, drain off* fat, invert pan, ana the fish will be left unbroken on the plate. Put the lard back in the pan and when hot, slip back the fisn, and when the other side is brown, drain, turn on plate as before, and slide them on tbe platter to go to the table. This improves the appearance, if not the flavor. The beads should be left on, and the shape preserved as fully as possible.

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